Red-in-Snow Mustard with Sweet Sesame Dressing

Preparation info

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About


  • 1½ tablespoons white sesame seeds
  • ¼ teaspoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon peanut oil (preferably roasted)
  • 1 tablespoon shoyu (Japanese soy sauce)
  • 1 tablespoon orange or lemon marmalade
  • 2 teaspoons fine-grated ginger
  • 1 tablespoon water


    In small pan, stir sesame seeds over low heat until tan, about 5 minutes. Place 1 tablespoon in suribachi or mortar and crush fine. Blend in lemon zest, juice, oil, shoyu, marmalade, ginger, and water. (Alternatively, combine the ingredients in a blender; whirl to blend and puree as smooth as possible.) Spoon over the hot mustard. Sprinkle with remaining sesame seeds. Serve at once.