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.
3 comments:
A clue in the crossword today was "a Waldorf salad ingredient," six letters beginning with "W." You left that one out of your Waldorf. It was probably better that way.
The dressing looks super yummy. It will be the next dressing I try.
I thought the tahini would add enough nuttiness so I left out the walnuts....
I made this for my tonight's dinner, and it is super yummy. I could eat it up without the salad - just from the jar with a spoon.
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