Ginger Sesame Salad Dressing (vegan, gluten-free)
Ingredients:
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
Instructions:
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.
Notes:
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.
Ingredients:
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
Instructions:
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.
Notes:
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.