Ingredients Jump to Instructions ↓

  1. 2 Garlic - coarsely chopped

  2. 1 tablespoon 15ml Fresh ginger - coarsely chopped

  3. 3 tablespoons 45ml Rice wine vinegar

  4. 2 tablespoons 30ml Soy sauce

  5. 2 teaspoons 10ml Sesame oil

  6. 3 tablespoons 45ml Tahini

  7. 2 tablespoons 30ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. process garlic, ginger, rice wine vinegar, soy sauce and sesame oil in a food processor until well combined.

  2. Add tahini pulse until dressing appears thick. At this point, I add oil in a thin stream until dressing is emulsified. You can add water, a tablespoon at a time if the dressing is too thick.

  3. NOTES : Best served over raw spinach as a salad-but I have used on cooked asparagus as well.


Send feedback