Name: Ginger Garlic Miso Tahini Dressing
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 12 servings
Ingredients: 0.33 cup tahini ((sesame seed paste — raw or roasted // or sub cashew butter)); 1 heaping tbsp freshly peeled grated ginger ((or very finely minced)); 2 cloves finely minced garlic ((scrape minced garlic across the cutting board with a knife to make more of a paste for bolder flavor)); 1 heaping tsp yellow or white miso paste ((use chickpea miso for soy-free — we like Miso Master brand)); 1 tbsp coconut aminos ((plus more to taste)); 1 tbsp rice vinegar (*In place of rice vinegar you can sub apple cider or white vinegar or lime juice, but it will affect the flavor.); 1 tsp toasted or untoasted sesame oil ((if oil-free, sub water — flavor will be affected)); 2 tsp maple syrup ((plus more to taste)); 2.5 tbsp water ((plus more to taste)); 1 pinch sea salt ((optional)); 3.5 cups chopped green kale ((massage with a dash of sesame oil for softer texture)); 1 cup grated / ribboned carrot; 0.25 cup thinly sliced green onion; 0.5 cup thinly sliced red cabbage; 0.5 cup roasted salted cashews (or peanuts), roughly chopped

Instructions

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1

To a medium mixing bowl add tahini (0.33 cup), tbsp freshly peeled grated ginger (1 heaping), finely minced garlic (2 cloves), tsp yellow or white miso paste (1 heaping), coconut aminos (1 tbsp), rice vinegar (1 tbsp), toasted or untoasted sesame oil (1 tsp), and maple syrup (2 tsp) and whisk to combine.
2

Add [2-3 tbsp water] until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed, adding more vinegar for tanginess, maple syrup for sweetness, miso for strong miso flavor, garlic or ginger for zing, or salt or coconut aminos for saltiness.
3

Store leftovers in the refrigerator up to 5-7 days. Freezer friendly up to 1 month, though best when fresh.