Description
A vibrant and creamy Quick Ginger Garlic Miso Tahini Dressing that combines the nutty flavors of tahini with the zing of fresh ginger and garlic, complemented by savory miso and a touch of sweetness from maple syrup. Perfect for drizzling over kale salads or as a flavorful dip, this dressing is easy to make in just minutes and packed with umami-rich ingredients for a nutritious boost.
Ingredients
Dressing Ingredients
- 1/3 cup tahini (sesame seed paste — raw or roasted; can substitute 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; recommended: 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, substitute 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)
Salad Ingredients
- 3-4 cups chopped green kale (massage with a dash of sesame oil for softer texture)
- 1 cup grated or 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
Instructions
- Combine Dressing Ingredients: In a medium mixing bowl, add tahini, freshly grated ginger, minced garlic, miso paste, coconut aminos, rice vinegar, sesame oil, and maple syrup. Whisk vigorously until the mixture is smooth and well combined.
- Adjust Consistency and Flavor: Gradually add 2 to 3 tablespoons of water while whisking until the dressing reaches a creamy and pourable consistency. Taste the dressing and adjust flavors as needed by adding more vinegar for tanginess, maple syrup for sweetness, miso for stronger umami, garlic or ginger for extra zing, or salt/coconut aminos for enhanced saltiness.
- Prepare Salad Ingredients: Massage the chopped kale with a dash of sesame oil to soften the leaves. Combine the kale, grated carrot, green onion slices, red cabbage, and roasted cashews or peanuts in a large bowl.
- Dress the Salad and Serve: Pour the prepared dressing over the salad mixture and toss well to coat everything evenly. Serve immediately for the freshest taste.
- Storage: Store any leftover dressing in an airtight container in the refrigerator for up to 5 to 7 days. The dressing is freezer friendly for up to 1 month but is best enjoyed fresh.
Notes
- This dressing can be adjusted easily to suit taste preferences by varying the amounts of miso, maple syrup, coconut aminos, and vinegar.
- For a soy-free option, use chickpea miso and substitute coconut aminos instead of soy sauce.
- The garlic can be scraped into a paste on the cutting board before adding to intensify the flavor.
- For an oil-free version, omit the sesame oil and replace with water, though some flavor depth may be lost.
- Massage kale gently to break down its toughness and improve texture.
- Leftover dressing freezes well; defrost before use and whisk to recombine if separation occurs.
