This versatile dressing is both sweet and tangy.  Great over a crunchy Asian-style salad, or steamed green beans, or as a marinade.

1/2 cup tamari sauce

1/4 cup rice vinegar

1/2 cup water

4 medjool dates (pits removed)

4 cloves garlic

1 tsp wasabi powder

1 tbsp toasted sesame seeds* (see below for directions on how to toast sesame seeds)

1 tbsp toasted sesame seeds, reserved to be added to dressing after blending


Blend all the ingredients except the last tablespoon of toasted sesame seeds in your high speed blender about one minute until smooth. Transfer to a glass bottle and add 1tablespoon of sesame seeds. Shake well before serving.




My preferred method is with a dry pan. Place sesame seeds in a dry pan on medium heat. Move around with a wooden spoon until golden brown – about 3-5 minutes. I like to do 1/2 a cup or a cup at a time, and then I store them in an airtight container. They can be used to garnish salads, vegetables, grains, etc.

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