Sometimes you need a salad dressing with punch, one that adds so much flavour to any salad combination, well, this is it for me! My ginger and tahini dressing is hot and spicey, but also sweet and nutty and so versatile! This salad dressing can be used for any salad or simply drizzled over roasted vegetables. I have also drizzled it over some leftover chicken and rice, and its so delicious. If you love ginger, like I do, this recipe is absolutely for you. So tasty!
This dressing is best in autumn, winter and spring when ginger is in season.
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Ingredients
- ginger - freshly grated ginger adds heat and freshness to this every dish, particularly this dressing, the ginger flavour comes through the most
- tahini - sesame paste (tahini) adds nuttiness to the dressing, and really balances out the heat from the other ingredients
- honey - where there is heat, there must be a little sweetness, honey is my go to in this recipe
- rice wine vinegar - a tangy acid, rice wine vinegar adds a slight sharpness
- garlic - pungent garlic notes sit a little more in the background of this recipe, but can be adjusted if you prefer a garlic kick
- chillies - hot and spicey chillies really lift this dressing, and can adjusted to suit your heat preference
- olive oil - my preference is a light extra virgin olive oil, for a much milder olive flavour
See recipe card for quantities.
Instructions
- Step 1: Put tahini, ginger, chopped chillies, garlic, honey, salt and pepper into a small mixing bowl
- Step 2: Add rice wine vinegar and olive oil and whisk together until emulsified
Hint: don't be tempted to put all these ingredients into a jar and shake it. The tahini is too thick and the flavour and consistency won't be quite right.
Substitutions and Variations
As with most salad dressings, there are some changes you can make to suit your taste, here are some I've tried;
- Chilli - instead of fresh chillies use chilli flakes or cayenne pepper
- Tahini - omit the tahini to create a spicey, ginger dressing with a much thinner consistency or replace the tahini with peanut butter, if you want the nutty flavour
- Vinegar - rice wine vinegar can be replaced with white vinegar
- Oil - my preference is extra virgin olive oil, but sesame oil is also great and adds a nuttier flavour
Equipment
A sauce and gravy whisk is the easiest way to make this recipe. The shape is perfect for creating a smooth texture. But, a regular whisk will also do the job too.
Storage
Store the dressing in a jar or airtight container in the fridge for up to 3 days.
Top Tip
Keep your ginger fresh but storing it, chopped into chunks, in little bags or containers in the freezer. This minimises waste and keeps ginger easily accessible whenever you need it. Also, its much easier to peel the skin off when the ginger has thawed.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with ginger tahini dressing:
Ingredients
Method
- Combine grated ginger, chopped chillies, tahini, rice wine vinegar, salt and pepper in a small bowl.
- Whisk together whilst slowly adding in the olive oil until emulsified. Enjoy!
Let me know if you have tried this recipe