Get the Recipe: Tahini-Ginger Dressing
Ingredients
- 1½ tablespoons ginger, fresh grated
- 4 cloves roasted garlic OR 2 cloves fresh garlic, (See FAQ)
- 2 tablespoons white miso paste
- 2 teaspoons tamari , (see FAQ for subs)
- 2 teaspoons lime juice, fresh squeezed
- 2 teaspoons mild rice vinegar
- ½ tablespoon sesame oil
- 4 teaspoons honey, (see FAQ for vegan subs)
- ½ cup tahini
- ⅓-½ cup water
Equipment
- 1 microplane
- 1 small spoon
- Measuring spoons
- measuring Cups
- 1 Whisk or fork
- 1 bowl
- 1 Immersion blender optional
Print Recipe
Instructions
- First, use a small spoon to peel the ginger. To do this, scrape along the ginger root’s skin with the edge of the spoon’s bowl. Once the skin has been removed and about a 2x1in (5x2.5cm) section of flesh is exposed, it’s time to grate. Take a microplane or fine grater, and run the ginger up and down quickly, to remove the fresh ginger meat from its fibers.
- When you have enough, add it to your bowl. Then add in the roasted garlic cloves (See FAQ if you don’t have roasted garlic: you can use fresh garlic or follow the instructions to make your own.) and miso paste. Mush the three into a paste and then pour in the tamari, lime juice, and vinegar. Whisk until this becomes a well-incorporated loose paste. At this point you can add the remaining four ingredients.
- Whisk or mix with a fork until you have a uniform dressing. The mixture will seize a bit and then loosen as the water fully incorporates. Start with ¼ cup (60ml) of water. Then mix in more until it’s a consistency you like.
- That’s it! Dip and drizzle to your heart’s content!
Notes
- Store the dressing in a sealed container, in the refrigerator, for up to 2 weeks.
- Making a paste of the more solid ingredients and then loosening them before adding the tahini and water incorporates them better into the dressing. If you use an immersion blender or a blender to incorporate the ingredients even more, you don’t need to add them in a specific order.
- Of Note: making roasted garlic - if you don’t have it already - adds 45min. (the FAQ has the roasting instructions and fresh garlic substitution if you want to save time) I suggest bulk roasting garlic and freezing it for later use. :)
- For more substitutions, see the FAQ. There's a lot of flexibility in this recipe!
- Tasting/Tweaking Notes:
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- If you like a strong ginger flavor, this is the recipe for you. If you want a more subdued ginger flavor, only use 1tbsp (12g) grated ginger.
- If the dressing feels flat, add ¼tsp of lime juice (1.25ml) or miso paste (1.4g) at a time, until you are happy.
- If it’s too bitter or tart, add more honey/sweetener, also ¼tsp (1.25ml) at a time.
- If it’s too thick, mix in some more water ½tbsp (7.5ml) at a time.
- Like ginger, feel free to measure the garlic with your heart.
Nutrition
Serving: 1tablespoons (15ml) | Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.3mg