Ginger Tahini Dressing
Description
This tastes better than the ginger dressing served at most Asian restaurants where the base is usually mayo, soy sauce and chili. Enjoy this raw vegan version on all your favorite salads.
Recipe by
Ingredients
1.5 C tahini
.33 C Sesame oil (I use half toasted, half raw – toasted adds much more flavor!)
1.25 C water
.33 C red miso
juice from 2 lemons
1-2 Inches peeled ginger
1-2 tsp ground chili paste (or, a small pinch or two of cayenne pepper)
Methods/steps
In a high-speed blender, blend all ingredients until smooth. Refrigerate in an air-tight container. With water, will last about a week.
In the above photo, I’ve dressed flat zucchini noodles, shredded carrot, chopped green pepper and diced green onion. However, throughout the week I added things such as: bean sprouts, red pepper, kelp noodles, shallots, etc… The possibilities are endless! The last salad, I added a dash of tamari, which also kicked up the flavors a bit.
