Tahini-Ginger Dressing - A Little Spoon

Get the Recipe: Tahini-Ginger Dressing

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Yield20 tablespoons

Prep20

Cook0

Total20

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!

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:
- 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.