Jamun Salad Dressing with sesame and ginger

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.