This is my go-to sesame ginger dressing. It’s quick, easy, and makes a big bowl of shredded greens feel like a meal. The smooth sesame flavor goes really well with pak choi and other cabbage-type vegetables, but that’s just the beginning. If it has leaves or can be shredded, you can put this dressing on it. I’ll probably try this out on swiss chard, grated kohlrabi, zucchini, and anything else the CSA dishes up. If you make this recipe, why not leave a comment and let us know how it turned out?
Sesame Ginger Dressing (for 2 heads finely sliced pak choi, or 3-4 cups of any other leafy or shredded vegetable)
- 4 Tbs tahini (or peanut butter)
- 2 Tbs rice wine vinegar
- 1 Tbs sesame oil
- 1 Tbs soy sauce
- 1 tsp Sriracha pepper sauce (optional)
- 2 tsp fresh ginger, minced or grated on a microplane
- 1tsp fresh garlic, minced (or a 6-inch section of a garlic scape, thinly sliced)
Measure all ingredients into a bowl. Stir slowly until well combined. Toss with your salad ingredients. The dressing will keep about two weeks on its own, or 3-4 days on a salad.