This Creamy Tahini Ginger salad dressing with ginger, garlic and soy is wonderful on crunchy raw vegetables or delicious on cold noodles. It's inspired by the dreamy, creamy ginger dressing that Japanese restaurants give you on their salad starter. Those iceberg, cucumber and tomato salads are delicious! I like to combine my Creamy Tahini Ginger Salad Dressing with hearty vegetables like radishes and roasted Brussels sprouts, sweet fruits like cherries, grapes and watermelon and delicate veggies like avocado, cucumber and mixed greens. Get creative with what you have on hand. It goes well with almost anything!.
The Dish on the Ingredients
Ginger is one of my favorite ingredients. It has a distinct flavor that is both sweet and spicy. I always have ginger root on hand. It is versatile, cheap and has a long life if kept dry in the refrigerator. I buy it once a month in pieces the size of my hand and I never throw any away. If there is no visible mold, your ginger is good to use. The sweet and spicy undertone that ginger gives to this Creamy Tahini Ginger Salad dressing is very tasty.
Garlic is also an ingredient I could never live without. It lends nice bite to this Creamy Tahini Ginger salad dressing 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. Garlic lasts a long time. I buy 2-3 cloves per week and it never goes to waste.
I don't like jarred or tubed ginger or pastes. The flavor is inferior to the freshly chopped roots and cloves. A recipe like this creamy tahini ginger salad dressing would be affected profoundly by using pastes whereas a cooked recipe would be much less obvious.However, the pastes are better than powder. If you don't like chopping you may use a paste for convenience. Find one without preservatives if you can with the least ingredients. 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 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.
Eat your medicine
I have included raw ginger and garlic in this Creamy Tahini Ginger salad dressing recipe both for the flavor punch and the medicinal effects. I won't into the science of nutrition here but ginger is great for tummy problems and both ginger and garlic are good for warding off infections. Just ask Doctor Google and you can go down the rabbit hole of heath info about both of them. 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 Tahini Ginger Salad 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 clove Raw Garlic small
- 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