Sunday, January 22, 2012
yet another hippie dressing
If you're fond of tahini-based salad dressings, as I am, you'll probably like this one as well as my Goddess and Woodstock clones. It has an east Asian flavor profile, and would likely overwhelm a plain lettuce salad, but it nicely complemented the seaweed Waldorf salad I made recently and is also good with heartier greens like cabbage and kale. Creamy Gingery Dressing makes about a pint 1/2C tamari 1/2C tahini 1/4C sesame oil 1T agave nectar (or honey or maple syrup) 1/4C apple cider vinegar fresh ginger, about 1 1/2T, peeled and roughly chopped 1/4 oil (olive or canola) juice of half a lime Whiz everything in your blender till smooth. It will be pourable at first, but thicken up as it rests. My seaweed Waldorf salad is made with about 20g mixed dried seaweed, rehydrated in cool water, along with a banana, an apple, a couple of green onions, a couple of stalks of celery, and some finely shredded cabbage, all mixed together with about 2T of Gingery Dressing. The below-pictured coleslaw was made with half of a small green cabbage, finely shredded, along with a chopped apple, a big handful of briefly-soaked-in-tea sultanas, and maybe 3T of Gingery Dressing. Both salads keep well for a couple of days, so are good for work lunches.