Quick Ginger Garlic Miso Tahini Dressing

We had a ginger tahini sauce at a restaurant and enjoyed it so much that I searched online for a similar recipe and came across this one. This was just as tasty as what we had. Now I need to make another batch for all our leftover veggies. Will try your other sauces as well. 🤤😋

I used brown miso and it was more mud-looking but tasted so mind blowingly good. The dressings on this website are so good!

This dressing is delicious! I added a bit more ginger to balance out the saltiness.

Thank you for my new favourite dressing ever!! So delicious and perfect with Sweet Potatoes and slaw/ basically anything really :-)

I made this last night and served over kale salad(after I massaged with a little olive oil) with carrot ribbons, red cabbage, and scallions. It was DELICIOUS! I am always confused when it comes to sesame oil because there is a huge difference between them. I used sesame seed oil and only used a little because of the strong flavor.
Thanks for such a fantastic recipe!

Absolutely delicious. I added a squeeze of lime which elevated it even more.

I don’t think I’ve reviewed this yet and it deserves a review! I’ve made this many times and it is incredibly delicious. It also gets my husband to eat veggies, which is an added bonus lol. I like to double the garlic and ginger for an extra zing. Highly recommend.

Yet another easy delicious winner, thank you very much! Was pondering what to do with a fresh large bunch of kale when I stumbled upon this recipe. Massaging the kale with sesame oil was a first, but the result was so great I now can’t imagine ever doing it any other way! Might I add a tahini suggestion to reviewers who are not happy with theirs. Soom is always fresh and creamy, never bitter, and has become a fast favorite. Available at Whole Foods and Amazon, reasonably priced. I use it to make your recipe for lemon garlic tahini dressing all the time.

Amazing dressing!! This is a total keeper in my household. I used the ingredients listed except I sub the rice vinegar with mirin because I was out of it. It was wonderful and I’m already imagining using the dressing for different recipes! I had all the ingredients for the kale salad and used the honey roasted peanuts (from Costco). The sweetness of the peanuts helps cut the spicy ginger taste. :)

Made as directed except I sautéed my garlic 1st and then added 4 cloves since cooked is more mild. Best tahini dressing ever!

My husband and I absolutely love this recipe! I add a little extra ginger and prefer to blend it up in my Nutribullet for extra creaminess.

This is absolutely delicious! I didn’t have miso paste nor the aminos ( only had a ration of ponzu sauce lol) but it still tasted delicious! I can’t wait to go to the grocery store to get the two ingredients I was missing. I also used honey instead of maple syrup because that’s what I had on hand. Now I want to get a cute glass jar to store this in and make every week! My husband loves Asian dishes so Im sure he’ll love this when he gets home later. Thank you!

Currently drinking this sauce instead of refrigerating it for my mom’s birthday party, IT IS RIDICULOUSLY AMAZING

Okay… I want to start out by saying I am not a lover of miso. I have decided, however, that our taste buds must soul sisters so I have come to trust your recommendations and recipes. This is absolutely delicious! I love how all the subtle flavors come through! Thank you!

THIS IS THE BEST SAUCE I HAVE EVER MADE I WANT TO PUT IT ON EVERYTHING!!!!!!!

Thank you so much for this! It was great on the salad and worked out really well with the side of leftover oven-veggie pan we still had.
I did not have coconut aminos or maple syrup in the pantry, so I took some soy sauce and agave syrup instead. It tasted delicious and it seems to have worked out well, too. Will definitely try again :) thanks!

So easy but very sophisticated. I never buy bottled dressing. Always liked using fresh ingredients to make a healthy/flavorful condiment (less, sugar, salt preservatives = great flavor). Using Tahini in the dressing intensifies the sesame flavor, and the melding of white miso, ginger, garlic is dynamic!
I have a lot of white miso and tahini sitting in the back of my fridge, so I googled the two ingredients and came upon your website. I’m excited to check out other recipes , based on the stellar results of this one.

THIS IS IN-FREAKING-CREDIBLE. I used red miso (because that’s all I had) and it turned out to be just a truckload of Umami that hit me in the face in the best way possible. You are the Flavour Queen, and I am happy to be your subject!!!!

Wow! Yummy. I am doing a gut cleanse at the moment so am eating a very restricted diet and this (made without the maple syrup) is clean enough to add flavour to all the mounds of veg I eat in a day. It is gorgeous. Thanks!

Holy deliciousness!! This dressing is the definition of YUM. We use it all on all kinds of Buddha bowl style dishes. Make this && you won’t regret it!

** have subbed soy sauce in a pinch when out of coconut aminos and its just as amazing

My favourite dressing, EVER!

Love this! I drizzled it on our dinner rice bowls – rice, roasted delicata squash, baked tofu and sauteed brocoli and garlic. Yum. Had it all again for lunch at work today and I day-dreamed about making the dressing forever!

This dressing was so easy to make! I decided to make this miso tahini last minute while my broccoli was roasting in the oven. I made a yummy bowl with the miso tahini dressing over rice and broccoli and furikake.

Omg, this is such a divine recipe. I’m enjoying it with a chicken salad. Thanks for your amazing recipes.

This dressing is AMAZING!! I was so shocked by the result, I couldn’t believe that I actually made something that tasted soo good :) Thank you so much for this recipe!

I just made this for dinner – it is DELICIOUS! Made it exactly as the recipe is written. I recommend giving it a try. A nice change from “the usual” salad dressings.

Yum! It took a great deal of will power to back away from this dressing and wait for the salad it was intended for! I confess to eyeballing all ingredients but let the proportions guide me, tasting until I was happy. Very very happy! Thanks!

Made the dressing tonight for a kale salad and the dressing was DELICIOUS. (I did not follow the exact kale salad in this post – I used kale, cherry tomatoes, Persian cucumbers, and canned white beans). The sesame oil really adds the perfect touch to this dressing so don’t leave it out! I also used maybe only a teaspoon of the maple syrup b/c I’m not a fan of sweetness in dressings. 10/10 recommend this dressing!

Made this today for an Asian inspired salad and it was delicious! A little thicker than I ‘d like it to be but that’s easily fixed by adding more water to thin it out a bit. The dressing was flavorful and I recommend it. It’s easy to make as well. I used low sodium soy sauce instead of coconut amino.

Just made this last night, without ginger or coconut aminos as I had neither on hand. It was delicious without these so I can only imagine it will be better with them!

5 stars! Better than a restaurant! This dressing is amazing. I just added it to all suggested salad ingredients. I’m going to add this one into the rotation with all my other favorite MB salad recipes.

Better than a restaurant! This dressing is amazing. I just added it to all suggested salad ingredients. I’m going to add this one into the rotation with all my other favorite MB salad recipes.

Ok, this was amazing. Made a Buddha bowl and added this dressing to it and wow! Boyfriend claimed he could drink it he liked it so much lol.

Outstanding! This is the dressing I’ve been looking for all my life! Your starter is spot on, and when you say add the following items to enhance the flavor, that’s when there was a home run! I made it according to my taste buds. It’s super! Been trying to duplicate a miso dressing I had on a Hale Caesar! Salad in a restaurant that rocked my world, well, this is the closest I’ve had! Thank you so much for posting! I will continue to make this and perfect it according to my flavor preference!! Cheers!

I’ll admit to not being the biggest tahini fan but I always have some on hand for recipes like this. This recipe is a game changer. I’m so glad I made extra to use for the next few days!

I have so many sesame seeds and no tahini, so i made this in the blender. After toasting 1/3 cup sesame seeds and adding all other ingredients + a couple extra tablespoons water, I added extra miso and a touch more maple syrup. It was super delicious! I had it with roasted squash, cauliflower and sauteed dandelion greens over wild rice, topped with roasted hazelnuts. BEST dressing to move your veggie/grain bowl into gourmet lunch territory!

This is so.freaking.good. The perfect asian inspired dressing (except I definitely put it on all types of salads).

This is totally delicious!! I halved the amount of ginger (I’m pretty sensitive to spice) and used soy sauce instead of coconut aminos as it’s what I had on hand. Will be making again and again!

This is a proportionally excellent recipe. And, as others note, very forgiving ( substitutions friendly) and expandable ( cumin, sumac etc. for example. I rarely print.. today I did!

So delicious! I increased the amount of miso to a tbsp and used 3 tbsp of water. Used soy sauce instead of coconut aminos as it’s all I had in. This is my favorite buddha bowl dressing, over quinoa and roasted veggies.

I am thoroughly, positively addicted to this dressing. It’s what my food dreams are made of! I’ve made a double batch I think 4 or 5 times in a row. I absolutely cannot be without this dressing in my daily life now!

I was looking for a dressing to add to a veggie sandwich I made for lunch to have with your slaw recipe. This was so easy and delicious. Black eyed peas with spinach and tomatoes in a pita. Does that sound weird? Haha. It was great.

I am wildly in love with this dressing. I made it last week for our crispy chick pea bowls…and again tonight for my greens. It’s lick the bowl clean good!

I believe there is an error in the recipe. It should say ONE serving. Okay, I confess. I kept looking for veggies to dip in this dressing and ended up having to make a second batch for my lunch salads at work this week. I also made a batch using peanut butter as one person suggested. Outstanding flavor. Thank you.

WOW!!! Is that good!!!!! The ginger miso tahini combo is killer! Thank you!

Last night I made this for the first time. So easy yet so delicious! We enjoyed it on a mixed kale salad, plus we also used it as a dip with baby carrots later on, as a wholesome TV-watching snack. While the recipe says to finish it within 5-7 days, I honestly doubt there’ll be any left by then! I’m looking forward to trying it with a lot of other foods.

I substituted low-sodium tamari (in place of coconut aminos), store-bought minced ginger and garlic in place of freshly chopped. I may have used more of those last two than strictly necessary ;) Also, I omitted the salt but added a dollop of Marmite for some extra umami. No such thing as too much umami, right? Next time I’ll use fresh ginger & garlic and try tweaking the recipe elsewhere for fun — I can see adding more heat in the form of tabasco or habanero sauce, and balancing that with additional maple syrup so that my husband will still eat it :)

I’ve made this so many times and love it! I never make it the same way twice because I always seem to be missing an ingredient or just want to sub something, but the recipe is very flexible and forgiving. I’ve subbed peanut butter for tahini, tamari for coconut aminos, honey for maple syrup, and I always leave out the oil because I’m oil-free. I’ve used powdered ginger and garlic for fresh. All of these subs have resulted in a different but just as tasty sauce!

SO. DELICIOUS.

Only comment is that I need to add more maple syrup than suggested as my tahini is quite strongly flavoured.

I loved this dressing! So flavorful. I did need to add several tablespoons of water to get my desired thickness but overall excellent flavor.

There are no leftovers because it is soooo amazing! I added the dressing to an autumn salad that consisted of cubed red kuri squash, beets and broccoli.

Delicious! My salad achieved another level of goodness thanks to this dressing :)!! Thank you! I will for sure make it many more times!

Worked great with the following salad: kale, lettuce, cucumber, steamed yam, red cabbage, red onion, tofu and a tiny bit of dried tomatoes ;). (I massaged the kale first with a tiny bit of salt, lemon juice and olive oil).

I made the dressing tonight and it’s delicious! So easy and so many different layers of flavors. Will definitely make this again. Very soon!

So, I made this the other night and I’m using it on just about everything! Simply delicious.

Delicious- made exactly as directed, used tamari(vs.coconut amines). Very flavorful!

So delicious! I didn’t have coconut aminos so I subbed it with tumeric paste. Love this recipe! I will use this on a grilled romaine salad.

Love, love, love your stuff! Although I’ve tried many of your dishes this is the first one I want to comment on , because, I want to add a word of caution.
I made the dressing exactly as the recipe outlines and it was WONDERFUL. I chose the recipe because I love everything in it, however, it is an intense and heavy dressing and really needs to be over something substantial like kale, cruciferous veggies or pasta (as suggested in the recipe).
My word of caution is to NOT pour this over your typical Romaine or leaf lettuce salad, because it simply overpowers it, both in taste and texture.
Definitely making this recipe again and I wouldn’t change a thing.

Outstanding! My husband and I have “bowl night” once a week – he makes his, I make mine – and this was my dressing last night. Yummy! I can picture making it sweeter or more citrusy or more umami (more coconut aminos/soy) or playing with it in lots of ways.
I wanted heat in mine last night, so I added a little Mongolian Fire Oil and chili-garlic paste. Yum!

Was delighted to see you share this on IG as I had everything on hand and was looking for a sauce for a veggie and rice meal I was planning. Made as directed tho I upped the amounts of garlic and ginger as I’m probably to do. Excellent and easy, many thanks.

Wow! This is incredible. Our household is very keen on a whole food plant based diet and in this journey we found two main challenges. The first is to have enough dressing / sauce ideas to add levels of flavour to dishes and the second is to have an array of really flavourful dishes to make when we have visitors over. My parents came over for supper on short notice. We made pasta because that is a kind of level playing field for all kinds of eaters, but then I made this kale salad with dressing to add colour to the plate and make sure we have enough food for everyone. My dad ended up eating this dressing even on his pasta and I think if he did not have such good manners, he would have licked the bowl. I thought I made enough to last for the next few days – no chance! If we could drink it we would!
If you need something to add multiple layers of flavour – this is it. If you need something to distract someone from not finding meat in their meal – this is certainly a game changer!

Yep. I made a totally mediocre, clear out the fridge tempeh bowl and this made it seem like an actual recipe! It’s always in the sauce. Thanks for another great one.

OMG! Seriously delicious….. made according to recipe & am using it to make kale chips….. YUM!

Please use gra ms not ml in your metric since I am using a scale. many thanks!

….And this is how I almost ate an entire bunch of kale myself! OMG – this dressing is amazing! I started off thinking I would half the recipe and then I said to myself, this is one of Dana’s recipe, it’s sure to be amazing! And it is!!! I am so glad I made the full recipe, especially since it tastes equally good straight off the spoon, as it does in my salad!!

Can this qualify as a smoothie? Because I could actually drink it. #lickingthebowl

For future reference, if I don’t have fresh ginger on hand is there a equivalent that you use or know of for fresh-to-powdered ginger?

This was delicious. I made it exactly as written and used the full 3T of water to thin it. I served it with the kale and scallions, carrot ribbons etc. on top of quinoa with some cubed sautéed tofu. My husband was crazy for this sauce. Thank you! It will definitely be a regular for us.

So good! I Like the change of no lemon juice or nutritional yeast (from my go-to tahini dressing). Would suggest using an immersion blender if you don’t like little garlic/ginger chunks (will do that next time)

This dressing is beyond amazing!! It’s light and fresh and so tasty!!! Thanks for sharing!!! Love it!

When #minimalisticbaker says easy she means it. Made it yesterday right after I saw the post on Instagram and in no time I prepared fabulous salad dressing for our lunch salad. And in the evening I topped refried beans with it. I know weird but I’m weird that way :)

You make becoming more plant based so much easier. So grateful to have these recipes to make the transition easier for my family and I!

Super easy and super tasty!
I like it thin so I added double water and a wee bit more aminos = deliciousness
Thanks

Delicious! We had it with a red cabbage slaw type salad, with roasted Brussels sprouts alongside tofu, mushroom and cabbage dumplings. I added a little lime juice. Yet another winner Dana!

Simple, delicious, and made with kitchen staples. Perfect on a hearty salad. Today, I will use it as a spread on a sandwich with grilled tofu.

This is one of my favorite dressings! The ingredients are always something I have on hand (and tbh I always just eyeball the recipe). I’ve served it with MB’s Vietnamese spring rolls & on grain bowls. I want to try it on a warm winter salad when the seasons change. DELISH!

Amazing, thank you so much

For the dressing I just put it all in my vitamin and it was amazing! Will be in my fridge rotation for a while. Soooo good.

I thinned mine with some fresh lime juice. Just amazing!

SO GREAT!!! Thank you again for yet another winner!!!