Ginger Sesame Salad Dressing (vegan, gluten-free)


1/3 cup toasted tahini (Jovya brand is recommended)
1/4 cup rice vinegar or lime juice
1/4 cup toasted sesame oil
1/4 cup warm water
3 tablespoons agave syrup
2 tablespoons toasted sesame oil
1.5 oz peeled fresh ginger root
1/4 teaspoon kosher salt


In a blender, blend the rice vinegar, water, and ginger root, till the ginger root is throughly blended.
Pour liquid through a strainer into a measuring cup.
Squeeze solids to get more liquid out.
and top off with a teaspoon water (if necessary) to fill to half a cup.
Pour liquid through strainer (again) into heavy bowl.
Mix the tahini, salt, oil, agave syrup into the liquid.
Whisk till smooth.
Serve now or refridgerate until needed.

Serving Information:

Yields 1 cup dressing, about 3 servings.


NOTE 1:  This is a wonderful dressing for any leafy salad.  It is particularly savory with cabbage.

NOTE 2:  Originally this recipe called for 1/2 cup tahini and 1/4 cup sesame oil (all other portions the same).  I still think it tastes better the original way, but I've been cutting down on calories, hence the new measurements.

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