If your Jamuns are sour you will need honey for the dressing.
- 2 ripe Jamuns sliced, hulled and chopped
- 1 tsp lemon zest
- 1 cup extra virgin olive oil
- 2-3 tbsp hot sesame oil
- 1 tsp toasted sesame seeds
- 4 tbsp fresh ginger root juice
- 1 tsp soy sauce
- 2 tbsp rice wine vinegar
- Golden Honey if required
Process the jamun, lemon zest, soy sauce and ginger juice to a smooth paste in a bullet mixer or food processor. Add the sesame oil, rice wine vinegar and slowly drizzle in the olive oil in 3 parts as you continue to process the dressing. Strain into a bottle using a small strainer if you want a smooth dressing.
Stir in sesame seeds and add salt to taste. Adjust for sweet and sour flavours. Keep refrigerated for 2-3 days.
Great over a Chinese Chicken salad, a baby spinach and pecan salad, even a noodle salad with edamame and carrots.