A fellow foodie sent the recipe for this Sesame Wafu Dressing from Shu Han Lee’s instagram account a while back. I “banked” the recipe immediately as I thought the dressing looked delicious and would work in a number of different ways.  (Shu Han Lee is the writer of the cookbook titled,  “Chicken and Rice – Fresh and Easy Southeast Asian Recipes from a London Kitchen”.)

Roasted Butternut with Sesame Wafu Dressing

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The Sesame Wafu Dressing consists of equal measures mayo, rice vinegar and sesame paste or tahini with the addition of soy sauce, brown sugar, and fresh ginger. It makes a great salad dressing for something like a coleslaw (like the original recipe I saw), or added to noodles, drizzled over a batch of crispy baked potatoes or as a sauce to put on burgers.

Roasted Butternut with Sesame Wafu Dressing

For this post, I roasted pieces of butternut and served it at room temperature with thinly sliced red onion, pumpkin seeds and torn fresh parsley. The sesame wafu dressing drizzled on top adds a great level of flavour.  The dish makes for a delicious late autumnal light meal or as a side dish to a simple roast chicken.

Roasted Butternut with Sesame Wafu Dressing

There will be dressing left over and it can be stored in the fridge for up to 10 days. I used the leftover dressing to marinate chicken pieces for a few hours, then roasted the chicken pieces until the juices run clear. So so good. Make sure you scoop the sauce in the pan too!

Roasted Butternut with Sesame Wafu Dressing

I hope you enjoy this recipe for Roasted Butternut with Sesame Wafu Dressing. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred

Sesame Wafu Dressing


  • 3 tbsp mayo
  • 3 tbsp tahini
  • 3 tbsp rice vinegar
  • 2 tsp soya sauce
  • 2 tsp brown sugar
  • 2 tsp freshly grated ginger
  • ½ tsp chili flakes (optional)


  1. Mix all the ingredients
  2. Serve over roasted veggies, fried chicken, on a burger, or as a dressing for a salad, coleslaw, bake potatoes or a noodle bowl
  3. Adapted from Shu Han Lee
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