They often call it the “Asian dressing” but I refuse to call it that as Asia has too many flavors for this dressing to be just called that.
What we should love about this dressings is:
- You can make a whole bottle of it and keep it for the next few salads and one-pot meals. Just keep it in the fridge. Why make it yourself and not buy it? Because commercial dressings are overloaded with sugar, salt (sodium) and preservatives to keep them longer on the shelf. You have a fridge, use it!
- A good dressing is like the bonding element that puts disjointed pieces together; such as the left-overs you have from the past 2 days. Throw them together with some brown rice, quinoa or pasta, splash some of that dressing and voila!
- ¾ cup raw sesame seed tahini, almond or peanut butter
- ¾ cup olive oil
- 1/8 cup apple cider or rice vinegar
- 1 small chili or ¼ tsp chili flakes
- 2 cloves garlic, crushed
- 2 tbsp tamari soy sauce (or substitute it with 1 tbsp of miso paste) (or use coconut aminos if you are off soy)
- 2 tbsp fresh ginger, minced
- Place the nut butter, olive oil, apple cider, chili, garlic, tamari and ginger into a blender. Cover and blend on high until smooth
- Dilute to desired consistency
- Pour into a glass container and keep in the fridge
- Use over steamed veggies, pasta dishes or one-pot meals.
2 Responses to Ginger Sesame Dressing
Hi, what’s ‘Tamari’ Soya Sauce? Different from regular Light/Dark Soya Sauce?
Can white distilled vinegar be used instead of apple cider/rice vinegar?
Tamari is soy sauce. White distilled vinegar is OK but it highly processed, it’s better to stock up on apple cider and rice vinegar once you finish it