Miso Tahini Dressing | The Do-It-All Condiment You Need in Your Fridge

Farmer’s market season is in full swing, and if there’s one condiment to make the most out of the summer squash abundance, it is our miso tahini dressing. This seemingly uncommon combination of ingredients easily becomes a refrigerator staple after the first tasting.

Why You’ll Love It

It is more dynamic than most creamy dressing options, but has the same creamy texture and mouth feel. The sesame paste gives it some serious nutty notes and its creamy consistency (without being super high in fat like caesar or ranch dressings). The fermented properties of miso give it an additional funky umami flavor. This is balanced out by the acidity of the lemon, the aromatic herbs, and ginger.

 
Veggies don’t have to be so scary when you have a dip this good!

Veggies don’t have to be so scary when you have a dip this good!

 

how to use it

We find it works best as an ideal pairing to a veggie sandwich or wrap. The refreshing bite of raw veggies goes perfect with a creamier dressing, so it can even be the perfect dip for a quick snack.

 
DSC07825.JPG
 


Miso Tahini Dressing recipe

Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 6 servings | About 1 cup

Ingredients:

2 tablespoons white miso
4 tablespoons tahini paste
1 teaspoon fish sauce
1/2 teaspoon soy sauce
1 teaspoon honey <br data-preserve-html-node="true"/r> 1 teaspoon rice vinegar <br data-preserve-html-node="true"/r> 1/2 teaspoon sesame oil <br data-preserve-html-node="true"/r> 1/3 cup canola oil <br data-preserve-html-node="true"/r> 1/2 lemon, juiced <br data-preserve-html-node="true"/r> 2 whole cloves of garlic, minced <br data-preserve-html-node="true"/r> 1 tablespoon ginger, minced <br data-preserve-html-node="true"/r> 1/4 cup cilantro, roughly chopped <br data-preserve-html-node="true"/r> 1/4 tsp dried chili flakes <br data-preserve-html-node="true"/r>

Instructions:

Place all ingredients in a food processor and blend until smooth. Stream in canola oil. Store in rerigerator for up to one week