Crowd Pleasing Asian Dressing
May 11, 2010

Some recipes are too good to share only once.

Yesterday was the first day of the Spark! Wellness + Choosing Raw Spring Detox. On my menu was a lunchtime salad featuring my Asian dressing, and let me tell you: the level 3 forum was abuzz with glee!! I couldn’t get over the reaction: people l-o-v-e this stuff. So in case you missed it the first time, here’s a little slice of heaven:

Creamy Asian Dressing (Makes 1 1/2 cup)

Ingredients:

1 inch ginger (you can add a bit more if you love ginger, which I sure do!)
1 cup olive or flax oil
2 tsp toasted sesame oil
Juice of 1 lime
3 tbsp mellow white miso (you can add a bit more of this one, too, if you like the saltiness)
6 dates, pitted
2 tbsp tamari or nama shoyu
1/3 cup water (add more if you like the dressing looser)

Blend all ingredients on high till creamy and emulsified.

Serve this crack dressing over vegetable crudites, as a dip for appetizers, as a salad dressing, or just lick the blender.

Or, you can serve it over zucchini noodles and chopped veggies, and it’ll look something like this:

(That photo is borrowed from my raw “peanut” noodles, but the idea is the same!)

Banana soft serve. Chocomole. Guac. Carrot falafel. These are the kinds of recipes that make me want to grab you by the shoulders and push you into your kitchen. I’m going to go ahead and add this dressing to that list. Try it, and try it soon. You’ll thank me ๐Ÿ˜‰

xo

Categories: Dressings

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    61 Comments
  1. this sounds great, adding it to my recipes! what did you use to wrap your veggies in the second picture?

  2. Great recipe, Gena! I was licking my vitamix to make sure I didn’t waste any. I put it over lightly steamed veggies (carrots, asparagus, kale) the first night and I stirred it up with cabbage, purslane, and sprouts today for an asian coleslaw. Delicious both ways!

    The Curried cashew dip from a few weeks ago is also a hit! Fantastic on a wrap with veggies or with flax crackers. Thanks for all the great ideas and thoughtful posts. I really enjoy reading your blog.

  3. Holy guacamole, is this stuff GOOD! Dau. and I had it on spiralized vegs last night, then I dipped some celery stalks in it this morning and am having it as a dressing on my salad right now. Definitely a keeper. I’ll be making a bigger batch very soon because I think this will be a fridge staple and favorite of the whole family. Thanks!

  4. Right now I am majorly disliking my weak blender. WHY WON’T YOU BLEND DATES, FOOOL?!

    It clearly does not know that it is depriving me of a majorly important sensual discovery. BLENDER FAIL.

  5. gena, this dressing is amazing. i linked to your post again & again because i just enjoyed it as the base for a raw soup! the extra bit stranded at the bottom of the vitamix was breaking my heart, so i whirled about two cups of water into the mix & it is a great raw soup. thanks again!

  6. Do you have a substitution suggestion for the tamari/nama shoyu (for those of us who can’t eat gluten, wheat, or soy)?

  7. Yummy! I bet that is delicious. Last night, was looking for ideas to take to a raw food potluck tomorrow and this would have been perfect! But I settled on a nut-based raw hummus … and I’m already soaking my nuts (sounds dirty!), so it’s too late this time. But I’ll keep this in mind, fo’ sho.

  8. I actually used this as a dipping sauce for some raw cabbage-wrapped spring rolls that I added to our Easter meal this year. Even my street-meat eating brother (ew, I know) loved it!

  9. This dressing looks delish (and supa’ healthy)! I love anything with ginger – so I’ll definitely have to try it! ๐Ÿ™‚

  10. Wanted to say that I made the dressing and had it on my salad for lunch. It was delicious.

    I did put in a little less olive oil and a little more water. Other folks may want to try this if they like things less oily.

    Thank you!!!

  11. I really need to splurge + buy miso. I’ve never used it before and not sure I’ve even tasted it! I need to get crackin…I’ve only made the banana soft serve off your list!

  12. This looks amazing. I’m always looking for recipes that makes me think:”Thank God I’m alive to taste this!” I once read that if I could find even just 7 raw recipes that I truly enjoyed, not just good tasting, but truly delicious ones, I could easily switch to a raw food diet. I think the peanut noodle/asian dressing could be part of that! And it seems very easy to prepare, which is also a good thing. Thanks for sharing it again.

  13. WHY oh WHY?! Didn’t I get this dressing recipe sooner? I have a jar of miso paste, that I’ve been trying and trying to use up but still have half a jar left…and I need to leave tomorrow, so it will be tossed or given away…

    Boo hoo hoo….T____T

  14. Gena, I would have NEVER dabbled in raw foods if it weren’t for your blog. Seriously, I make raw dishes on a daily basis now and I love it (fresh, tasty, digestive-friendly)…what could be better??

    Another amazing recipe. *Added* ๐Ÿ™‚

  15. looks great. i’ll have to get some limes.

    a quick question – have you ever tried sesame oil? how does it compare to toasted sesame oil? i was at whole foods recently (i hardly ever enter that place) and noticed that they have both kinds.

  16. DELICIOUS! I am going to make this tomorrow. I need some veggie encouragement. Would you say that soy sauce is a poor sub for nama shoy or tamari?

  17. Thank you for sharing such a great recipe…I am glad another person asked if tamari is a good substitute! Now I don’t have to try to figure out what nama shoyu is. ๐Ÿ™‚

  18. You are right, I love that dressing! I make it nearly every week and often times do swipe my finger in the blender for a taste. ๐Ÿ˜‰ My family is coming to visit in a couple of week and I plan on making them some zucchini noodles with the asian dressing. I know they will love it as much as I do!