Simultaneous cravings for a thick and creamy salad dressing and for the nutty and warming taste of toasted sesame led me to come up with this Asian-style miso and tahini sauce for a huge carton of mixed field greens I had on hand. It turned out to be better than I could have hoped for, and it's almost substantial enough to make a light meal out of by itself on a hot summer day. This would make a great dip for fresh cut vegetables like broccoli or peppers or for whole pea pods as well.
| Creamy Sesame Miso Salad Dressing |
Recipe by Lisa Turner
Cuisine: Asian
Published on July 7, 2008
A creamy and slightly spicy Asian-style miso and tahini dressing with sesame seeds and sesame seed oil
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Ingredients:
- 1/2 cup spring water
- 1/4 cup rice vinegar
- 1/4 cup miso
- 1/4 cup tahini
- 2 green onions, sliced, both green and white parts
- 2-inch piece fresh ginger, finely grated
- 2 teaspoons sugar
- 1/4 teaspoon cayenne
- 4 tablespoons sesame oil
- 2 tablespoons toasted sesame oil
- 1/4 cup sesame seeds
Instructions:
Put together the water, rice vinegar, miso and tahini in a mixing bowl and let the miso and tahini soak in liquid for a while to soften up. Mix together well, then stir in the green onions, ginger, sugar, cayenne, and sesame oils. Toast the sesame seeds over low heat, turning occasionally, until golden brown, about 15 to 20 minutes. Spoon the dressing over your favourite salad green mix and sprinkle over some of the toasted sesame seeds. Cover and refrigerate for up to 3 days.
Makes 1 1/2 cups or enough for a pound of salad greens |
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