How to make this recipe a dip: If you’d like to make this recipe a dip, add 1 tablespoon of water at a time until you reach your desired consistency. The recipe below is written for a thinner (but still creamy) dressing, which takes about 5 tablespoons of water.
ByAuthor: Kristina Todini, RDN
1 small mixing bowl
1 whisk
1 salad dressing shaker
Combine ingredients: To a medium mixing bowl or salad dressing shaker, add tahini, white miso paste, minced garlic, rice vinegar, maple syrup, sesame oil, salt, and water.
1/3 cup tahini, 1 tablespoon white miso paste, 1 garlic clove finely minced, 2 teaspoons rice vinegar, 2 teaspoons maple syrup, 1 teaspoon sesame oil, 1 pinch salt, 5 tablespoons water
Mix or shake to combine: Use a whisk to mix or shake the dressing shaker to mix to the dressing ingredients until they’re well combined.
Adjust flavorings and consistency (as needed): Give the dressing a taste and add more ingredients, as needed to taste. If the dressing is too thick, add more water.
Serve or store for later use: Serve immediately in tossed over your favorite greens and vegetables in salads, bowls, or wraps, or store up to 4-5 days for later use (see storage tips below).
Prep ahead: Make a batch of this dressing up to 5 days ahead of serving.
Leftovers and storage: Store leftover dressing in an airtight container in the refrigerator for up to 5 days. When ready to serve, simply shake the container to remix the ingredients. Do not freeze.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients and is gluten free if you use tamari instead of soy sauce. Serving: 1serving | Calories: 97kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 118mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg