Ginger Tahini Dressing

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You know what I love!? Slauces… yes, Slauces. The combination of a Salad Dressing and a Sauce in one damn formula. Walk down any grocery isle and it’s like ‘here are your tomato sauces and here are your salad dressing – One goes on lettuce and the other, pasta’. But seriously, times are changing, food is changing and people don’t just want to top their pasta with tomato or alfredo sauce! Moreover, people have replaced traditional flour pasta with spiralized veggies, kelp noodles and bean-based formulas. All of these ingredients lend themselves to something much more creative (and flavorful) than just tomato and alfredo. (walk down any conventional isle, the reality of that will make you laugh!)

Rant aside, I actually made 12 slauces this weekend (you know I’m up to something, right!?) and this was one. Truth be told, I pulled this recipe from a past blog post of mine about 5 years ago. If you’ve ever done R&D ‘for purpose’ it’s a little bit intense… i.e., lots of formulas, lots of notes and lots (like LOTS) of testing. My blendtec seriously ran for a few hours straight yesterday… I’m pretty sure my neighbors think I’m growing grass and mowing it at this point

I’ve tossed this with shaved veggies (no need for a spiralizer), but it’s also delicious on bean pasta, fresh lettuce salads and macro bowls.

Ginger Tahini Dressing

  • 1.5 C tahini
  • .33 C Sesame oil (raw sesame oil is almost flavorless, so I suggest using toasted sesame oil)
  • 1.25 C water
  • .33 C red miso
  • juice from 2 lemons
  • 1-2 Inches peeled ginge
  • 1-2 tsp ground chili paste (or, a small pinch or two of cayenne pepper)

In a high-speed blender, blend all ingredients until smooth. Refrigerate in an air-tight container. With water, will last about a week.



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