This is one wonderful salad dressing. A real keeper.
This Creamy Sesame-Ginger Dressing is a Samin Nosrat recipe from The New York Times. You can find the original recipe here. Nosrat is the gifted author of Salt, Fat, Acid, Heat, an exceptional cookbook that should be in everyone’s collection.
This recipe caught my attention because of its carefully-crafted blend of interesting ingredients. You’ve got quite a bit of white miso, rice vinegar, honey, a good pop of sesame oil and quite a bit of fresh ginger in this dressing. How interesting is that?
I enjoyed this dressing on a simple salad of romaine, beautiful heirloom tomatoes from my farmer’s market haul, and purple cabbage (and a few beautiful wax beans) but it would be wonderful on a cabbage coleslaw.
Here is the recipe as I prepared it in my kitchen.
Creamy Sesame-Ginger Dressing
Ingredients
- 1/4 C. freshly-squeezed lemon juice
- 1/4 C. seasoned rice vinegar
- 5 T. white miso
- 2 T. honey
- 2 t. toasted sesame oil
- 6 garlic cloves (thinly-sliced)
- 1 3-inch piece of fresh ginger (peeled and thinly-sliced)
- 1 fresh jalapeno (stemmed and seeded)
- 1/2 C. avocado oil
- Kosher salt to taste
Directions
- Step 1 Combine all the ingredients except the oil in a deep jar. Using an immersion blender, blend the ingredients until smooth.
- Step 2 With the immersion blender running, drizzle the oil into the mixture and blend until the mixture is emulsified.
- Step 3 Adjust seasonings (salt and lemon juice and vinegar) to your taste.
