Cold-pressed oils are flavourful enough to be the main ingredient in a dressing, not just a carrier. This is when they're most worth using — raw, where nothing destroys their character.
The key is pairing. Each cold-pressed oil has a distinct flavour that harmonises with some ingredients and clashes with others.
Flavour Profiles
Cold-pressed sesame oil: Nutty, slightly earthy, with a mild sesame aroma. Pairs with: rice vinegar, soy sauce, ginger, lime, miso, toasted nuts, Asian greens. Doesn't pair well with: heavy cream-based dressings, strong Mediterranean herbs.
Cold-pressed coconut oil: Mild coconut, slightly sweet, clean finish. Pairs with: lime, mango, coriander, fish sauce, chilli. Works in: tropical-style slaws, cucumber salads, Southeast Asian-inspired dressings. Note: coconut oil solidifies below 24°C; dissolve it slightly before using in dressings.
Cold-pressed groundnut (peanut) oil: Rich, full-bodied peanut flavour. Pairs with: miso, chilli, soy, sesame seeds, cucumber. Works in: peanut-style dressings, Chinese cucumber salad, satay-inspired sauces.
Three Dressings
Sesame Ginger Dressing
For: shredded cabbage, rice noodle salads, roasted pumpkin
- 3 tbsp cold-pressed sesame oil
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
- 1 tsp fresh ginger, grated
- 1 tsp honey
- ½ tsp sesame seeds
Whisk all together. Adjust acid/sweetness to taste. Will emulsify slightly but will separate on standing — whisk again before serving.
Coconut Lime Dressing
For: mango salad, grilled vegetable slaws, cucumber and coriander salads
- 3 tbsp cold-pressed coconut oil, gently warmed to liquid
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce (or 1 tsp salt if vegetarian)
- 1 tsp honey or palm sugar
- 1 small green chilli, finely sliced
Whisk while the coconut oil is warm. Dress the salad immediately — the oil will partially re-solidify as it cools, which creates an interesting texture on some dishes (and a problem on others).
Groundnut Miso Dressing
For: grain bowls, kale salads, cucumber, edamame
- 2 tbsp cold-pressed groundnut oil
- 1 tbsp white miso
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp honey
- 1 tbsp warm water (to loosen)
Whisk miso with warm water first to dissolve, then add other ingredients. This dressing is thick — thin with more water for lighter application.
A Note on Proportions
Standard dressing ratios (3:1 oil to acid) apply, but cold-pressed oils are more flavourful than neutral oils. Starting with 2:1 oil to acid and adjusting is often better — you want the oil's flavour without it overwhelming.
Strong-flavoured oils (groundnut, dark sesame) can handle more acid. Milder oils (light sesame, coconut) benefit from a lighter hand with the acid.
