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Ingredients

• 2 teaspoons Fresh ginger, grated
• 2 Cloves garlic, coarsely chopped
• 3 tablespoons Rice wine vinegar
• 1 teaspoon Sesame oil
• 2 tablespoons Soy sauce
• 3 tablespoons Tahini
• 2 tablespoons Vegetable oil

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Process garlic,ginger, rice wine vinegar, soy sauce and sesame oil in a food processor until well combined.
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• EQUIPMENT:
  

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Step 2

• Add tahini pulse until dressing appears thick. At this point, I add oil in a thin stream until dressing is emulsified. You can add water, a tablespoon at a time if the dressing is too thick.NOTES : Best served over raw spinach as a salad-but I have used on cooked asparagus as well.
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