Quick Ginger Garlic Miso Tahini Dressing
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
12 (1-Tbsp servings)
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Calories
50 kcal
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Course
Condiments
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Cuisine
Vegan
Quick Ginger Garlic Miso Tahini Dressing
Description
The dressing starts with tahini, which provides a creamy sesame base, complemented by freshly grated ginger and minced garlic for pungent freshness. Yellow miso paste contributes fermented umami depth, balanced by the acidity of rice vinegar and sweetness of maple syrup. Coconut aminos add mild saltiness with a soy-free profile, while sesame oil rounds out the flavor with toasted notes. Adding water thins the mixture to a smooth pourable sauce ideal for salads or bowls.
This combination delivers a balance of savory, sweet, tangy, and spicy flavors in one sauce. The recipe suggests adjustments to the components to fine-tune the taste, allowing more vinegar for tang, maple syrup for sweetness, or miso for saltiness. The dressing keeps refrigerated for up to a week and can be frozen for up to a month.
Optional serving suggestions include tossing with kale, grated carrot, green onion, red cabbage, and roasted nuts for a textured salad.
Ingredients
- 1/3 cup tahini (sesame seed paste — raw or roasted // or sub cashew butter)
- 1 heaping Tbsp ginger or very finely minced, freshly peeled, grated
- 2 cloves garlic scrape minced garlic across the cutting board with a knife to make more of a paste for bolder flavor, finely minced
- 1 heaping tsp yellow miso paste use chickpea miso for soy-free - we like Miso Master brand, or white miso paste
- 1 Tbsp coconut aminos (plus more to taste)
- 1 Tbsp rice vinegar
- 1 tsp sesame oil if oil-free, sub water - flavor will be affected, toasted or untoasted
- 2 tsp maple syrup (plus more to taste)
- 2-3 Tbsp water (plus more to taste)
- 1 pinch salt optional, sea salt
FOR SERVING optional
- 3-4 cups kale massage with a dash of sesame oil for softer texture, chopped, green
- 1 cup carrot grated or ribboned
- 1/4 cup green onion thinly sliced
- 1/2 cup red cabbage thinly sliced
- 1/2 cup cashew roasted salted, roughly chopped or peanuts
Instructions
- To a medium mixing bowl add tahini, fresh ginger, garlic, miso paste, coconut aminos, rice vinegar, sesame oil, and maple syrup and whisk to combine.
- Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed, adding more vinegar for tanginess, maple syrup for sweetness, miso for strong miso flavor, garlic or ginger for zing, or salt or coconut aminos for saltiness.
- Store leftovers in the refrigerator up to 5-7 days. Freezer friendly up to 1 month, though best when fresh.
Notes
- Substitute rice vinegar with apple cider vinegar, white vinegar, or lime juice if needed, noting the change in flavor.
- Use chickpea miso for a soy-free alternative.
- Storage: Keep refrigerated up to 5-7 days; can freeze up to 1 month though best fresh.
- Make garlic into a paste by scraping with a knife for bolder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(1-Tbsp servings)
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Serving | 1one-Tablespoon serving | |
| Calories | 50 | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1.3g | 3% |
| Fat | 3.9g | 6% |
| Saturated Fat | 0.6g | 3% |
| Sodium | 46mg | 2% |
| Potassium | 39mg | 1% |
| Fiber | 0.7g | 3% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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