Ume Plum Vinegar Salad Dressing (Two Ways)

Name: Ume Plum Vinegar Salad Dressing (Two Ways)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3 Tablespoons Tahini; 4 teaspoons ume plum vinegar; 2 Tablespoons fresh lemon juice; ¼ cup water; 1 teaspoon freshly grated ginger root; 2 small cloves garlic, grated or minced; 2 teaspoons maple syrup; ⅓ cup neutral oil; 2 Tablespoons ume plum vinegar; 2 Tablespoons fresh lemon juice; 2 Tablespoons sugar; 1 teaspoon Tahini; 2 small cloves garlic, grated or minced; 1 teaspoon freshly grated ginger; pinch red pepper flakes; ¼–½ teaspoon toasted sesame oil, optional

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
4 servings
Calories
90 kcal
Course
Condiments

Ume Plum Vinegar Salad Dressing (Two Ways)

Finn Russell

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Ume plum vinegar brings a bold, salty-sour kick to these two quick salad dressings. One is a creamy and savory ume-tahini blend. The other is tangy vinaigrette with a touch of sweetness. Both come together in minutes and add big flavor to salads, grain bowls, noodles, and more.Yield: each recipe makes about ⅔ cup

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Ingredients

Servings

For the tahini-based dressing:

3 Tablespoons Tahini
4 teaspoons ume plum vinegar
2 Tablespoons fresh lemon juice
¼ cup water or more for thinner consistency
1 teaspoon freshly grated ginger root
2 small cloves garlic, grated or minced
2 teaspoons maple syrup or sub agave or sugar

For Ume Plum Vinaigrette:

⅓ cup neutral oil I like avocado
2 Tablespoons ume plum vinegar
2 Tablespoons fresh lemon juice
2 Tablespoons sugar or agave nectar
1 teaspoon Tahini for consistency
2 small cloves garlic, grated or minced
1 teaspoon freshly grated ginger
pinch red pepper flakes
¼–½ teaspoon toasted sesame oil, optional

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Instructions

For the tahini version, combine all ingredients in a bowl, and whisk until smooth. Taste and adjust the flavors as desired. Add a tablespoon of water for a thinner consistency. Store in a lidded jar or other container in the fridge for up to 5 days.
For the oil-based dressing, in a blender combine all ingredients except the oil, red pepper flakes, and sesame oil. While blending on low speed, slowly drizzle in the ⅓ cup oil. Stop to taste and adjust the flavors. If desired add the toasted sesame oil and red pepper flakes, and pulse to incorporate. Pour into a lidded jar or other storage container and refrigerate until ready to use. Keeps for 5–7 days.

Notes

Both dressings are great for meal prep and stay fresh in the fridge for 5 to 7 days in a sealed jar or container. Just give the vinaigrette a good shake before using—it's normal for it to separate.
The tahini version thickens as it chills. If it gets a little too thick, just stir in a splash of water or lemon juice to loosen it up.
Nutrition estimates are for the tahini version.