This versatile recipe can be used as a sauce for noodles or as a dressing for salads and steamed greens. It’s full of heart-healthy fatty acids, powerful antioxidants, and has a fantastic flavor. I’ve been using it as a salad dressing the last few weeks, but am eager to try it with rice noodles when the weather cools off!
- 2 tbsp. tamari or coconut aminos
- 2 cloves of garlic, peeled
- 1 tbsp. fresh ginger, peeled
- 3 tbsp. rice wine vinegar
- 2 tsp. sesame oil
- 3 tbsp. tahini (sesame seed paste)
- water to desired consistency
If you own a standard blender, finely chop the garlic and grate the ginger. Add all ingredients, except water, into the blender and mix until liquid. Add water to desired consistancy – more for dressing and less for sauce. If you own a Vitamix, throw everything (but water) in and liquify. There is no need to chop the garlic or ginger. Technically, you needn’t peel them either, but I would leave skins on only if ingredients are organic.
Serve over steamed greens, toss in a salad, or mix in with rice noodles and stir-fried veggies for a special treat!
Makes approximately 1 cup.
