Tahini Miso Ginger Shrub Dressing

 

  • 1/3 cup tahini

  • 1 heaping Tbsp peeled grated ginger

  • 2 cloves finely minced garlic

  • 1 heaping tsp yellow or white miso paste

  • 1 Tbsp coconut aminos

  • 1 Tbsp Shrub of your choice (we recommend our Tom Kha shrub)

  • 1 tsp sesame oil

  • 2 tsp maple syrup

  • 2-3 Tbsp water

  • 1 pinch sea salt

In a medium bowl mix tahini, fresh ginger, garlic, miso paste, coconut aminos, shrub, sesame oil, and maple syrup, whisking to combine.

Add water in small increments until a creamy, pourable sauce is achieved. Adjust flavor as needed.

Store leftovers in the refrigerator up to 5-7 days.

Suggested use:

  • Asian noodle salad

  • Kale salad

  • Grain bowls

  • Falafel wraps

 
Salad Dressing, SaucesSascha ArcherComment