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Dinner recipe · from the recipe book

Carrot Ginger Tahini Dressing with Cilantro

A bright, silky blended dressing where sweet carrot and fresh ginger meet nutty tahini, rice-vinegar tang and a whisper of cilantro and chili.

Carrot Ginger Tahini Dressing with Cilantro

Ingredients

  • 1½ medium80 gCarrotspeeled and roughly chopped
  • 3 tbsp45 gTahinistirred well
  • 2½ tbsp grated15 gFresh gingerpeeled and sliced
  • 2 tbsp30 gLime juice
  • 2 tsp10 gApple cider vinegar
  • 1¾ tsp8 gLow-sodium soy sauce
  • 1⅛ tsp5 gToasted sesame oil
  • 1¼ tsp8 gMaple syrup
  • ⅓ cup chopped6 gFresh cilantroleaves and tender stems
  • ¼ tsp0.5 gCrushed red pepper
  • 3 tbsp45 gWatercold

Steps

  1. Prepare first: peel and roughly chop the carrot, peel and slice the ginger, and pick the cilantro leaves and tender stems.
  2. Put the carrot and ginger in the blender with the lime juice and cider vinegar, and blend until finely minced, about 30 seconds.
  3. Add the tahini, soy sauce, sesame oil, maple syrup and red pepper flakes, plus half of the water, and blend until smooth and creamy, about 1 minute.
  4. Add the cilantro and pulse a few times until flecked green.
  5. With the blender running, pour in the remaining half of the water until the dressing is pourable; skip some of it if you like it thicker.
  6. Spoon over leafy greens and toss, or store covered in the fridge up to 4 days, stirring before use.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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