This tangy tahini miso salad dressing is quick, easy and made with only 4 ingredients. Gorgeous poured over mixed salads, leafy greens and drizzled over vegetables.
Ingredients and substitutions.
This raw vegan salad dressing is gluten-free, oil-free and made with whole food plant based ingredients.
Miso paste - choose the lighter white miso which is sweeter and gentler than its red counterpart which makes it perfect to use in salad dressings. Red miso is stronger in flavour with a much more red, earthy colour. It will have been fermented for longer.
Tahini - thick, creamy and slightly bitter-tasting, blended sesame seeds.
Lemon juice - you need an acid to balance out the bitterness of tahini with the saltiness from the miso. If you prefer you can swap it out for a raw apple cider vinegar.
Maple syrup - to round out the flavour a little more then you have salty, umami, sweet, sour and bitter in your dressing. This vegan salad dressing also works well with a soaked pitted Medjool date or a tablespoon of date paste.
Water - used to thin out the paste into a dressing. Use less water to keep this as more of a dip for chopped raw vegetables.
I use half a courgette (zucchini) instead. Just peel off the skin, chop and blend it before adding to your dressing. The taste is very mild and works beautifully.
What is miso?
Miso is a traditional food originating from Japan. It’s condiment that’s typically made from fermented soybeans.
Miso paste works great in dips, dressings, soups, sauces and marinades by infusing its own unique complex flavours.
Miso has a salty and umami flavour. Umami is one of the five tastes we experience, including bitter, salty, sour and sweet. The umami flavour is often described as deliciously savoury.
I use it in this tahini miso dressing where previously, I was using tamari sauce or coconut aminos. Actually, I find the miso in this dressing works better because it has a gentleness about it.
Hopefully, you will do too.
What is tahini?
Tahini is a traditional condiment from the Mediterranean and the Middle East made from ground toasted sesame seeds. Most commonly known here as an ingredient used with chickpeas in hummus and aubergine in baba ganoush.
It‘s brilliant drizzled over veggies and used in dips, dressings and sauces.
Most store-bought tahini is roasted, not raw. If you prefer to use raw tahini, please check the item label before purchasing or maybe, make your own.
More delicious vegan dressings:
- cashew mayo
- tahini miso dressing,
- lemon herb vinaigrette
- peanut salad dressing
- hemp seed ranch dressing
Tahini Miso Salad Dressing
- A jar or container with a lid for storing in the fridge.
- 2 tablespoon tahini.
- 1 tablespoon sweet white miso.
- 1 tablespoon lemon juice.
- 1 tablespoon maple syrup.
- 4 tablespoon water, more if needed.
- Place all the ingredients into a bowl and stir. At first it will thicken but keep mixing and stirring until any lumps have gone. Stir until it all comes together into a smooth and creamy dressing.
- Taste test and adjust the flavours as needed.
- Decant into your jar or lidded container for use.
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I’m off for some tea.
Love raw food.
mum, dog owner, raw food enthusiast