Creamy Ginger Tahini Dressing
Ginger is one if the ingredients which I include when I refer to the holy trinity of cooking flavors (the other two are garlic and onions). Ginger has a distinct flavor that is both sweet and spicy. I always have ginger hanging around for a quick curry or stir fry. It is versatile, cheap and has a pretty long life if kept dry in the refrigerator. I buy it about once a month in peices about the size of my hand and I never end up throwing it away. As long as there is no visible mold, your ginger is good to use. Fresh garlic also lasts a long time on the counter. I usually buy 2-3 cloves per week when shopping and it never goes to waste. I am not a fan of jarred or tubed ginger or garlic pastes. The flavor is inferior to the fresh roots and cloves. However, the pastes are superior to using powder so if you are not into chopping you may go ahead and grab a paste for the time saving factor. Try to find one without preservatives if you can and the least ingredients the better. I am a purist when it comes to labels, and you should be too. Avoid preservatives and additives like the plague. They are not good health wise but even more dramatic is their immediate effect on flavor. They lend a bit of sourness that is not present in the fresh form. Raw ginger and garlic both have a spicier “twang” of flavor that is reduced by cooking and canning. A recipe like this one would be affected profoundly by the non-freshness whereas a cooked recipe would be much less obvious.
I have included raw ginger and garlic in this recipe both for the flavor punch and their medicinal effects. I won’t get too far into the science of nutrition here but ginger is great for tummy problems and both ginger and garlic are wonderful for warding off infections. Just ask Doctor Google and you can go down the rabbit hole of heath info about both of them. Fun Fact: In college I used to eat raw garlic on pizza to keep my immune system strong. When I would come home for a visit, my parents would complain about how bad I smelled like garlic whenever I would give them a hug. Nowadays, I still eat a ton of garlic but the majority of it is cooked.
This creamy dressing is wonderful with crunchy raw vegetables and even can be delicious on cold noodles. It was inspired by the dreamy, creamy dressing that Japanese restaurants give you on their tiny iceberg salad starter. The difference is this dressing is vegan and my vegetable selection is much more exotic. Those iceberg, cucumber and tomato salads are delicious but basic. So I combined my version with hearty vegetables like radishes and roasted Brussels sprouts, sweet fruits like cherries, grapes and watermelon and some delicate veggies like avocado, cucumber and mixed greens. Get creative with what you have on hand. I hope you try this dressing and I also hope you bring fresh ginger and garlic into your arsenal of spices for good health and punchy flavors. You will not regret it.
Creamy Ginger Tahini Dressing
- high speed blender
- 2 inches nub Fresh Ginger peel and rough chop
- 3 Tbsp Sesame Tahini use a pourable kind rather than thick style
- 2 tsp Light Sodium Soy Sauce
- 1 Tbsp Pure Maple Syrup you may sub sweetener of choice
- 1 small clove Raw Garlic
- 1 tsp rice vinegar or apple cider vinegar you may also sub lemon juice
- 3 Tbsp water for thinning
- Put all ingredients in high speed blender and blend until smooth and creamy
- drizzle over salad with varied taste and texture profiles