A Cooking Class Favorite
Looking for a vegan salad dressing to drizzle? Or dip?
This sesame-ginger dressing is favorite at the plant-based cooking classes that I teach.
The ginger and toasted sesame oil give it a distinctively Asian flavor, which tastes delicious over rice bowls, roasted cauliflower, and of course, green salads. And it’s good as a dip for fresh spring rolls too.
This sesame-ginger dressing is as versatile as it is flavorful. Here are my favorite ways to enjoy it.
7 Ways to Serve Sesame-Ginger Dressing
- Veggie Rice Bowl: Layer in a bowl: cooked quinoa or rice, baby spinach, roasted cauliflower, and cooked chickpeas. Drizzle with Sesame-Ginger Dressing. Sprinkle with slivered almonds.
- Veggie Dip: Dip roasted cauliflower, fresh carrots, and cucumber slices in it.
- Veggie Topping: Drizzle over cooked asparagus or broccoli or toss with cooked green beans.
- Salad Dressing: Thin and drizzle over green salad or massage into kale.
- Pasta Sauce: Toss with cooked pasta, or thin and heat cooked pasta in it.
- Kale Chips: Toss with kale and bake at 300° F. for 1-2 hours until crispy.
- Dipping Sauce: Dip fresh spring rolls in it.
- ½ cup tahini
- ¼ cup lemon or lime juice
- ¼ cup water
- 2 tablespoons gluten-free tamari or soy sauce
- 1 tablespoon organic sugar or other sweetener
- 1 tablespoon toasted sesame oil
- 1- inch piece fresh ginger peeled and sliced
- 1 garlic clove pressed or minced
- ¼ teaspoon salt
- Process tahini, lemon juice, water soy sauce, sugar, sesame oil, ginger, garlic, and salt in a blender or food processor until smooth and creamy.
- Add more water as needed to make it a pourable consistency.
- Transfer to a jar and refrigerate. Stir before serving. Thin with additional water if needed. Makes about 1 cup.
- Sesame-Ginger Dressing with Sesame Seeds: Add 2 teaspoons toasted sesame seeds. Garnish with sesame seeds.
- Soy-Free Sesame-Ginger Dressing: Substitute coconut aminos for tamari
- Sugar-Free Sesame-Ginger Dressing: Reduce lemon juice to 3 tablespoons. Omit sugar.
- Oil-Free Sesame-Ginger Dressing: Omit sesame oil.
- Instead of mincing or grating the ginger, save time by letting the blender grind it up. Peel the ginger with a spoon and then slice it crosswise to avoid long ginger fibers that may not blend.