Peanut-Ginger-Sesame Dressing

By the Gracious Vegan 

This sweet-savory-umami dressing goes with so many salad and bowl combinations that you could call it the “little black dress” of the salad dressing world. The only limits are what’s in your fridge and your imagination. The dressing adds rich flavor and dimension to any combination of raw vegetables, roasted vegetables, cooked grains, proteins, and legumes. And there’s no oil! I use this dressing in this special salad: Kale and Soba Noodle Salad with Peanut Dressing.

Makes 1 + 2/3 cups

Blend the following ingredients in a blender or with an immersion (stick) blender until smooth. The mixture should be thick but drizzly; if it's too thick, blend in additional water in 1-Tablespoon increments. 

• 5/8 cup water

• 1/2 cup peanut butter

• 1/4 cup tamari or soy sauce

• 2 Tablespoons rice vinegar or white wine vinegar

• 2 Tablespoons roasted sesame paste (or tahini) (What is Chinese Roasted Sesame Paste?)

• 1 Tablespoon roughly chopped fresh ginger

• 2 Medjool dates (cut into a few pieces), 2 Tablespoons date sugar, 2 Tablespoons maple syrup, or 1 Tablespoon brown sugar

• 2 garlic cloves, cut into a few pieces

You can take it up a notch by sprinkling chopped fresh cilantro on salads or dishes featuring this dressing. The combination is divine.

Timing: About 10 minutes

Gluten-free