This creamy Miso Ginger Tahini Salad Dressing pairs perfectly with any hearty salad. Easy to make with tangy, sweet, and umami filled notes.
- To a small bowl, add in your tahini, lemon juice, tamari, miso, maple syrup, garlic, ginger and mustard.
- Now whisk to combine until a thick consistency is achieved, then slowly pour in your water one tablespoon at a time while whisking until you reach your desired creamy salad dressing consistency.
- Adjust the flavor of your dressing to your preference by adjusting the tang with more lemon juice or mustard, the sweetness with more maple syrup or a pinch of salt and pepper to taste. Pour your dressing over your favorite salads and store remaining dressing in an airtight container for up to 5 days in the refrigerator.
To avoid large lumps in your dressing, concentrate on mashing your miso well when whisking. Continue to whisk it until you see no visible clumps.
Mix in your water slowly. I like to pour in small amounts at a time while mixing, so that I don’t end up adding too much, which will make the dressing too thin.
Use a good quality tahini for the dressing. Not only will it impact the taste of your dressing, but good quality tahini products tend to also be more smooth and creamy.
Keywords: tahini salad dressing, tahini dressing, vegan tahini dressing, oil free salad dressing