Type what you have

Ingredients

• ✓ sesame seed
• broccoli
• rice vinegar
• soy sauce
• sesame oil
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
2. 2 Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
3. 3 In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

By Sara

Ingredients

• ✓ sesame seed
• carrot
• rice vinegar
• sesame oil
• soy sauce
• white sugar
• almond

Instructions

1. 1 Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
2. 2 Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
3. 3 Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
4. 4 Cover greens and refrigerate to marinate at least 1 hour before serving.

By Cookiemonster

Ingredients

• ✓ sesame seed
• persian cucumber
• salt
• rice vinegar
• white sugar
• soy sauce
• sesame oil

Instructions

1. 1 Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
2. 2 Whisk together rice vinegar, white sugar, soy sauce, and sesame oil in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

By Alex Mei

Ingredients

• ✓ sesame seed
• cucumber
• salt
• rice wine vinegar
• sesame oil
• soy sauce
• sugar

Instructions

1. 1 Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
2. 2 Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
3. 3 Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

By Carol Castellucci Miller

Ingredients

• ✓ sesame seed
• kombu
• honey
• soy sauce
• ginger
• rice vinegar
• carrot
• cucumber

Instructions

1. 1 Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips.
2. 2 Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.

By Tallgirl6234

Ingredients

• ✓ sesame seed
• almond
• bacon
• white sugar
• white vinegar
• monosodium glutamate
• vegetable oil
• garlic
• leaf lettuce
• chow mein noodle

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Spread the almonds and sesame seeds onto an ungreased baking sheet.
3. 3 Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, cool, and crumble.
4. 4 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
5. 5 Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.

By Laura

Ingredients

• ✓ sesame seed
• vegetable oil
• white sugar
• wine vinegar
• soy sauce
• ramen noodle
• almond
• napa cabbage
• green onion

Instructions

1. 1 Make the dressing: Whisk oil, sugar, vinegar, and soy sauce together in a bowl until sugar dissolves. Refrigerate until needed.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread broken ramen noodles onto a baking sheet with sesame seeds and almonds.
4. 4 Bake in the preheated oven, stirring often and watching carefully to prevent burning, until lightly browned, about 15 minutes. Remove from the oven and let cool for 5 to 10 minutes.
5. 5 To serve, mix cabbage, green onions, and toasted ramen mixture together in a salad bowl until thoroughly combined. Add dressing and toss to coat.

By malo1

Ingredients

• ✓ sesame seed
• green onion
• soy sauce
• korean chile pepper powder
• sugar
• sesame oil
• rice
• romaine lettuce
• cucumber
• tofu

Instructions

1. 1 Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
2. 2 Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

By tamzie

Ingredients

• ✓ sesame seed
• spaghetti
• olive oil
• soy sauce
• white sugar
• rice vinegar
• sweet chili sauce
• sesame oil
• green onion
• red bell pepper
• sugar snap pea

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
2. 2 Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

By MrsHollowell

Ingredients

• ✓ sesame seed
• spaghetti
• sesame oil
• honey
• soy sauce
• corn oil
• red pepper flake
• salt
• cilantro
• green onion
• honey-roasted peanut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

By WholesomeHunter

Ingredients

• ✓ sesame seed
• vegetable oil
• white sugar
• white vinegar
• salt
• herb and spice blend
• black pepper
• iceberg lettuce
• chicken breast
• chow mein noodle
• almond
• green onion
• poppy seed

Instructions

1. 1 In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
2. 2 In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.

By FlagGirl07

Ingredients

• ✓ sesame seed
• wheat noodle
• ketchup
• sesame oil
• soy sauce
• brown sugar
• kosher salt
• lime juice
• green onion
• carrot
• zucchini
• red bell pepper
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
2. 2 In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

By Tina Kauffman

Ingredients

• ✓ sesame seed
• chunk light tuna
• cranberry
• carrot
• green onion
• cilantro
• ginger
• red chile pepper
• kosher salt
• mayonnaise
• asian chile paste
• sesame oil
• soy sauce
• honey

Instructions

1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Ingredients

• ✓ sesame seed
• chicken breast
• soy sauce
• brown sugar
• garlic
• ginger
• mayonnaise
• sesame oil
• sugar
• ginger
• napa cabbage
• green cabbage
• carrot
• fried rice noodle

Instructions

1. 1 Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
6. 6 While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
7. 7 Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

By MommyBennett

Ingredients

• ✓ sesame seed
• olive oil
• chicken breast
• salt
• black pepper
• olive oil
• white vinegar
• soy sauce
• ginger
• brown sugar
• garlic
• red pepper
• mixed salad greens
• cherry tomato
• red onion
• mandarin orange

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
2. 2 While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
3. 3 Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
4. 4 Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

By Mallory

Ingredients

• ✓ sesame seed
• cucumber
• mango
• rice vinegar
• agave nectar

Instructions

1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Ingredients

• ✓ sesame seed
• bok choy
• green onion
• ramen noodle
• almond
• olive oil
• lemon juice

Instructions

1. 1 Combine bok choy and green onions; cover and chill.
2. 2 Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
3. 3 Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
4. 4 Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

By SUSANNECS

Ingredients

• ✓ sesame seed
• water
• mung bean sprout
• carrot
• green onion
• sesame oil
• garlic
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
2. 2 Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
3. 3 Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

By Ann Lee

Ingredients

• ✓ sesame seed
• strawberry
• spinach
• feta cheese
• olive oil
• brown sugar
• white balsamic vinegar
• poppy seed
• paprika

Instructions

1. 1 Toss strawberries, spinach, and feta cheese together in a large bowl.
2. 2 Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

By Leslie

Ingredients

• ✓ sesame seed
• watermelon
• water chestnut
• salt
• garlic chive
• cilantro
• raspberry vinegar
• white sugar
• sesame oil
• fish sauce

Instructions

1. 1 Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
2. 2 Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

By jane

Ingredients

• ✓ sesame seed
• condensed french onion soup
• worcestershire sauce
• roast beef
• hoagie roll
• provolone cheese
• banana pepper

Instructions

1. 1 Heat the oven to 400 degrees F (205 degrees C).
2. 2 Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. 3 Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. 4 Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

By Campbell's Kitchen

Ingredients

• ✓ sesame seed
• cucumber
• salt
• lemon juice
• white sugar
• white wine vinegar

Instructions

1. 1 Partially peel cucumbers lengthwise, leaving thin green stripes around cucumbers; halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon; discard seeds. Thinly slice cucumbers; transfer to a bowl. Add salt to cucumbers; mix with your hands until cucumbers are limp. Set aside for 45 minutes.
2. 2 Transfer cucumbers to a strainer; squeeze as much liquid out as possible.
3. 3 Combine lemon juice, sugar, and vinegar in a large bowl until sugar dissolves. Add cucumbers; toss to coat. Divide cucumbers among small bowls; top with sesame seeds.

By Celsia

Ingredients

• ✓ sesame seed
• short-grain white rice
• water
• salt
• bonito flakes
• nori

Instructions

1. 1 Wash rice in a mesh strainer until water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover, and simmer rice until water is absorbed, 15 to 20 minutes. Let rice rest for 15 minutes to continue to steam and become tender. Allow cooked rice to cool.
2. 2 Combine remaining 1 cup water with salt in a small bowl; use to dampen hands before handling rice. Divide cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
3. 3 Divide one portion of rice in two. Create a dimple in rice and fill with a heaping teaspoon of bonito flakes. Cover with remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press rice to shape into a triangle; wrap with a strip of nori and sprinkle with sesame seeds. Repeat with remaining portions of rice.

By Li Shu

Ingredients

• ✓ sesame seed
• red wine vinegar
• olive oil
• white sugar
• soy sauce
• margarine
• almond
• ramen noodle pasta
• bok choy
• green onion

Instructions

1. 1 In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
2. 2 Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. 3 Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

By JPW94

Ingredients

• ✓ sesame seed
• scallion
• soy sauce
• chili garlic sauce
• sesame oil
• rice vinegar
• red pepper flake
• ahi tuna
• avocado
• lime

Instructions

1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Ingredients

• ✓ sesame seed
• cucumber
• salt
• imitation crab stick
• rice vinegar
• soy sauce

Instructions

1. 1 Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
2. 2 Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
3. 3 Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.

By xerxes2695

Ingredients

• ✓ sesame seed
• white sugar
• balsamic vinegar
• poppy seed
• shallot
• worcestershire sauce
• paprika
• vegetable oil
• baby spinach
• strawberry
• pecan
• goat cheese

Instructions

1. 1 Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
2. 2 Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

By Christina

Ingredients

• ✓ sesame seed
• green bean
• white sugar
• soy sauce
• olive oil
• mirin
• sweet chile sauce

Instructions

1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Ingredients

• ✓ sesame seed
• cucumber
• cantaloupe
• chili oil
• rice vinegar
• salt
• white sugar

Instructions

1. 1 Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

By Seyet

Ingredients

• ✓ sesame seed
• olive oil
• white vinegar
• teriyaki sauce
• black pepper
• red pepper flakes
• ginger root
• sucralose sweetener
• celery
• green onion
• carrot
• yellow bell pepper
• cucumber
• onion

Instructions

1. 1 Heat the olive oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until lightly browned, about 3 minutes. Scrape into a metal mixing bowl, and cool to room temperature.
2. 2 Whisk the vinegar, teriyaki sauce, black pepper, red pepper flakes, ginger root, and sweetener into the sesame seed mixture. Stir in the celery, green onions, carrots, bell pepper, cucumber, and onion into the sesame dressing until evenly coated. Cover and refrigerate until cold before serving.

By JARRIE