Quick Ginger Garlic Miso Tahini Dressing

• 1/3 cup Tahini (sesame seed paste — raw or roasted // or sub cashew butter)
• 1 heaping Tbsp freshly peeled grated ginger (or very finely minced)
• 2 cloves finely minced garlic (scrape minced garlic across the cutting board with a knife to make more of a paste for bolder flavor)
• 1 heaping tsp yellow or white miso paste (use chickpea miso for soy-free — we like Miso Master brand)
• 1 Tbsp Coconut aminos  (plus more to taste)
• 1 Tbsp rice vinegar*
• 1 tsp toasted or untoasted sesame oil (if oil-free, sub water — flavor will be affected)
• 2 tsp maple syrup (plus more to taste)
• 2-3 Tbsp water (plus more to taste)
• 1 pinch sea salt (optional)

FOR SERVING optional

• 3-4 cups chopped green kale (massage with a dash of sesame oil for softer texture)
• 1 cup grated / ribboned carrot
• 1/4 cup thinly sliced green onion
• 1/2 cup thinly sliced red cabbage
• 1/2 cup roasted salted cashews (or peanuts), roughly chopped