Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. Good for grain and rice salads and for mushrooms. Keeps 2-3 days in the fridge.
Ingredients
| ¼ cup | Tahini (Main) |
| ¼ cup | Water |
| 1 Tbsp | Toasted sesame oil (Main) |
| 1 Tbsp | Light soy sauce |
| 1 Tbsp | Rice vinegar |
| 1 tsp | Liquid honey |
| 1 clove | Garlic, crushed |
| 1 tsp | Fresh ginger, grated |
| 1 Tbsp | Toasted sesame seeds (Main) |
Directions
Place all ingredients except sesame seeds in a blender and blend until smooth. Stir through sesame seeds. Add more water