Creamy Maple Tahini Dressing
Looking for an Asian inspired dressing or dipping sauce? Then look no further, cause this one is spicy, sweet, creamy....and good enough to drink!
I use this as a dressing for hearty salads like romaine mixed with root vegetables (think carrots, beets, radishes). It's also AMAZING as a dip for crudites, veggie wraps, or vegetarian satays.
I really do love making homemade dressings and I hope you'll give this one a try.
Creamy Maple Tahini Dressing - (Makes a lil more than 2 cups)
1/2 cup tahini ( If you use almond or peanut butter, you'll need to increase the water)
3 Tbs olive oil
1 Tbs + 1 tsp sesame oil (I used toasted)
3 Tbs soy sauce
2 Tbs maple syrup (If you don't have real maple syrup, use honey)
1/4 cup lemon or lime juice (I used a combination)
1 clove garlic
1/4 tsp chili flakes
1/2 tsp ginger powder
1 cup water
1/4 cup basil, chopped
Place all ingredients except basil in blender or food processor. Blend until smooth. Add in basil and pulse until blended...leaving a few flecks of green visible. Refrigerate for at least 30 minutes before serving - This will allow sauce to thicken and flavors to combine. Enjoy!
Tip 1: I was a bit heavy handed with the soy. I meant to do 2 1/2 Tbs but managed to spill (inside the mix) while I was measuring! : )...I compensated for the extra saltiness by adding more water. Feel free to reduce the amount of soy if salt is a concern for you.
Tip 2: I used a bit of Thai basil in this, but regular basil tastes great too.
Tip 3: For a variation, try adding 2 Tbs of mint instead of basil, and/or honey instead of maple syrup.
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