When I had my first typical American salad or western salad, I chose ranch for the dressing. Ever since then I would drizzle on some of this ranch dressing whenever I had a green leafy salad. However, ranch dressing doesn’t fit in the vegan diet category. So, why not make this vegan ginger lemon tahini dressing? This fantastic vegan choice definitely satisfied my Asian taste buds on salad. Also, by making this Asian dressing yourself, as apposed to buying one, you avoid the much higher sugar and unhealthy ingredients such as high fructose corn syrup.
For vegan dressings, the vinaigrette varieties seem to be the most popular. I love how simple they can pair with all sorts of salad mixes, such as spinach salad or spring salad mix. However, for salad with thicker leaves, such as cabbage, I prefer a creamier and thicker dressing. That’s why this ginger lemon tahini dressing became my new favorite dressing drizzled over red cabbage salad.
With several simple ingredients and these easy to follow instructions, I guarantee you can make this healthy dressing in 5 minutes or even less. By using fresh ingredients, your salad will taste fresher yet. At the end, don’t forget to add some roasted sesame seeds to give it an extra nutty flavor.
Not only does this tahini dressing taste good on western style salads, but it can also be used as a sauce for tofu dishes, etc. It’s versatile, easy-to-make, low-in-sugar, vegan, and gluten-free. It can be stored in the refrigerator for at least 3 weeks.
- 2 tablespoons lime juice, freshly squeezed preferred
- 3 tablespoons tahini
- ¼ cup water
- 1 tablespoon extra virgin olive oil
- ½ teaspoon minced ginger root
- 1 tablespoon soy sauce (gluten-free if desired)
- 1 teaspoon organic coconut sugar
- ½ teaspoon salt
- 1 teaspoon roasted white sesame seeds
- Combine and whisk all ingredient together in a mixing bowl or a large measuring cup. It can be used on a salad right away. Refrigerate the left over dressing in a jar and cover with lid. It can be refrigerated up to 3 weeks.