Miso Tahini Dressing
The dressing makes the salad! Tahini is one of our favourite bases for dressing. Used as the emulsifier, tahini is creamy and savoury, miso adds an umami punch and acidity from the apple cider vinegar brightens the dressing, making this a wonderful, versatile topping to have on hand for salads, roasted veggies, fish and chicken.
Tahini, a paste made from toasted and ground sesame seeds, is on our list of must-have pantry staples. It is highly nutritious, packed with vitamins, minerals and heart healthy, anti-inflammatory antioxidants as well as beneficial fatty acids including omega-3 and omega-6. For dressings we typically choose hulled (meaning that the outer layer of the sesame seed has been removed which makes it easier to pour and less bitter than unhulled tahini).
Miso, a Japanese condiment typically made of fermented soybeans is as rich in umami as it is in nutrients contributing to stronger immunity and improved digestion. Frankly obsessed with all things miso at the moment, we’re adding it to soups, stews, sauces and dressings to enhance the flavour and add an umami punch. So combining miso and tahini is a no-brainer when it comes to flavour and nutrition!
We love using certified organic Melrose tahini, a 100% Australian family-owned and operated business, and certified organic miso paste from Umami Pantry, also made in Australia with 100% Australian ingredients and organic.
Ingredients
- 1.5 tbsp white miso paste
- 1 tbsp tahini (hulled)
- 1 tbsp apple cider vinegar
- Splash water
Method
- Combine all ingredients into a small bowl and whisk until mixture is combined, smooth and creamy.
- Add more water to desired thickness and consistency.
Notes
Dressing can keep for up to two weeks in the refrigerator in an airtight container.
Shop the story
