This is usually the scene in my house on Thursday at 5:45pm:
The kids and I have just gotten home from Zumba (yes, they take Zumba with me even though it’s an adult class—the instructors are really cool), I put a big pot of water on the stove to boil, I open the fridge, stare vacantly at the contents and start pulling things out. Then I look in the freezer and pull more stuff out. We’re all starving and I have to make dinner FAST. Usually this means pasta tossed with whatever is left in the fridge at the end of the week.
Last night, it was whole wheat spaghetti with edamame, peas, corn, kale, spinach, ham and cilantro tossed in a soy sauce sesame dressing and served on a bed of salad greens. The kids ate piles of this pasta. Good thing they loved it, because they are getting it again for lunch.
Easy Sesame Dressing
- 1/2 cup neutral vegetable oil
- 1/3 cup rice vinegar
- 1/3 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh grated ginger
- 1/4 teaspoon black pepper
- 1/4 cup toasted sesame seeds
- sriracha to taste
In a jar with a tight fitting lid combine vegetable oil, rice vinegar, soy sauce, sesame oil, sugar, ginger, black pepper and sesame seeds. Shake well. If you don’t have sesame seeds (I didn’t), the dressing will still be delicious. I usually don’t add sriracha to the dressing, because everyone likes to add their own level of spiciness at the table. You could also add some red pepper flakes for more heat. This dressing is very versatile. You can decrease the oil and add some citrus juice. You can turn it into a peanut sauce by replacing the oil with peanut butter thinned with water. You can add fresh herbs like Thai basil or cilantro. You can use honey or mirin instead of sugar as a sweetener. It’s all good.