Say you're going to a desert island and can only take one salad dressing. Balsamic? Herb vinegarette? It's a tough choice, but in the end, we hope you choose a tahini-based dressing! Why? Because they're so easy, pair well with so many options, and always seem to hit the spot. And this Orange Tahini Miso dressing recipe is exactly all of those things - especially if you like to dress your veggies with that perfect flavor harmony of salty-sweet, creamy, gingery, and citrusy. This dressing has it all!
Made with a base of ultra-creamy Dastony stone-ground raw sesame tahini,
it can even be made without a blender thanks to the silky-smooth nature of stone-ground seed butter. That being said, blending is quicker and will lend an even smoother and more emulsified effect.
Avoiding soy? Try using chickpea miso instead of a classic soy-based option - this can be found in most health food stores like Whole Foods or Sprouts near the tofu section. Look for unpasteurized miso as this will contain beneficial bacteria that help boost the gut.
This would make the perfect dressing for a simple green salad like the one below, or perhaps an Asian-inspired salad with finely chopped kale, cabbage, green onions, julienned red bell pepper, and some peanuts or cashews for crunch.
Orange Tahini Miso Dressing
1/2 cup fresh-squeezed OJ (try Valencia oranges - they're very juicy)
1.5 Tbs fresh lemon juice
1/4 cup filtered water
2 tsp soy or chickpea miso
1/2” slice of fresh ginger root, peeled and finely chopped
1 tsp maple syrup
1/4-1/2 tsp salt - to taste
1. Blend until smooth and serve with your next fresh salad.