I realize it would be terrible for me, but I could drink toasted sesame oil straight. What’s not to love about that subtle nuttiness, and the bold toasted flavor that makes it just as delicious a condiment as it is for cooking? It’s just amazing.
Side note: It’s also one of the key flavor components of one of my all-time favorite pasta salad recipes. Check it out.
This recipe combines the bold flavors of sesame oil (as a condiment) with the salty notes of soy sauce, and crisp freshness of cilantro, scallions and cherry tomatoes. While I originally devised this salad as a simple topping for a dish of jasmine rice, bok choy, and cilantro-ginger meatballs (which I have yet to write up for you), I would argue that it stands firmly on it’s own. Try it over rice, or alongside your favorite stir-fry recipe. That is, at least until I get my cilantro meatballs written up.
- 1 pint cherry tomatoes – cut in half
- 1/2 cup fresh cilantro – chopped
- 3 scallions – chopped
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
- salt and pepper
This one’s easy.
Prepare all of the ingredients as listed.
Combine all of the ingredients in a bowl, and toss it all together.
Season with a pinch of salt and pepper, and adjust the seasoning to taste.
Add more oil and soy sauce as you see fit. It might just be necessary.
Serve it up.