Cooking Club: Cilantro Lime Dressing and Tahini Dressing

I decided to bring salad to Cooking Club S01E02, but couldn’t decided on one recipe (and heaven forbid I only make one and someone not like it!). Aside from half my silken tofu oozing down the drain when I was getting my ingredients together, I think they both turned out well! Two totally different dressings, obviously, but I think the tahini was my favorite of the two.

I got cilantro lime dressing from MarthaStewart.com:

Makes 2 cups

  • Half of a 10-ounce container of soft silken tofu, drained
  • 1/3 c. fresh lime juice
  • 1/4 c. chopped shalots
  • 1 Tbsp. grainy Dijon mustard
  • 1 tsp. cider vinegar
  • 1/4 c. finely chopped fresh cilantro
  • Coarse salt and ground pepper In a blender, combine tofu, lime juice, 1/3 cup water, shalots, mustard, vinegar, and half the cilantro; season with salt and pepper. Blend on high speed until completely smooth. Stir in remaining cilantro.
There were several tahini recipes online, and, honestly, I don’t remember where I found this recipe. But here it is!

I think the only thing I did differently was that I added extra spices — garlic powder, powdered ginger, that kind of thing, in addition to the fresh that I had (because I was running low on fresh ginger). The directions said these proportions are a guide only and all ingredients are optional.

1 Tbsp. of tahini
Juice of 1 lemon
2 medium sized cloves of garlic, grated or crushed
2 tsp. fresh ginger, grated or crushed
1/2 Tbsp. tamari or soy sauce
1/2 Tbsp. sesame or peanut oil (optional)
2 Tbsp. of water
salt & pepper to taste

1. Put everything in a bottle or container with a lid and shake it vigorously for about 30 seconds or until it’s all mixed.

2. Use it liberally! This makes about half a cup – at least enough for a big salad, and any leftover will keep in the fridge, just shake it well before use.

Preparation time: 5 minutes

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