share
cookmode
You must be logged in to bookmark
Log In / Sign Up
bookmark

Click here to see the related post

A Zesty & Pungent Dressing and Marinade ~ which is versatile for everyday cooking… brightens up all it touches. Big, bold flavors await in this simple, whisked dressing/marinade.

Sesame-Ginger Dressing and Marinade

A Zesty & Pungent Dressing and Marinade ~ which is versatile for everyday cooking… brightens up all it touches. Big, bold flavors await in this simple, whisked dressing/marinade.

Toast the sesame seeds, and simply whisk ingredients together
Sesame-Ginger Dressing drizzled all over this salad: Grilled Chicken with Carrot-Coconut-Mint Salad
A wonderful Vegan main course or starter: Grilled ‘Pressed” Tofu with Sesame-Ginger Dressing drizzled all over the salad

 

A Zesty & Pungent Dressing and Marinade ~ which is versatile for everyday cooking… brightens up all it touches. Big, bold flavors await in this simple, whisked dressing/marinade.

Ingredients

3 tablespoons sesame seeds, (toasted)

1 tablespoon fresh ginger, peeled and grated

1 ½ teaspoons fresh garlic, peeled and grated

½ teaspoon dijon mustard

3 teaspoons raw honey

1 tablespoon sweet onions, peeled and minced

½ teaspoon sriracha or hot chili sauce

½ teaspoon tamari sauce, or soy sauce

1 teaspoon miso, sweet, light

3 tablespoons rice vinegar

¼ cup neutral oil*

1 tablespoon toasted sesame oil

¼ teaspoon fresh orange rind, greated (optional)

Instructions

1

Toast sesame seeds in a small skillet over low-medium heat, stirring constantly until golden, about 3 minutes.

2

In a medium sized bowl, add the first 10 ingredients, ginger through sesame seeds.
Whisk well, measure the oils, and drizzle in whisking until emulsified. Add orange rind if desired.

3

Store in a sterile, glass container and refrigerate.
Will last a few weeks.

4

See Carrot-Ginger-Mint Salad recipe – a wonderful recipe using this dressing & marinade.
Layer with Grilled Chicken or “Pressed” Tofu for a light and lovely main course.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode
A Zest For Life
Sign up for our free weekly newsletter - delicious recipes and tips with a healthy twist.
Karen's obsession with food and style