In the middle of winter, when citrus fruit is plentiful, it is common to be offered oranges by friends and neighbours. Typically, though, they are the kind that are tart, and hard to peel, and a lot of people pass on the offer. Not me!! I grab them with glee, because the are usually super juicy, and the juice tastes great as the acidic element in salad dressings like this!
It is impossible to get through all the oranges at once, so I find that the easiest way of storing them is in the form of juice blocks in the freezer. Juice the oranges into a jug, then pour it into iceblock trays. Once the juice is frozen, the blocks can be stored in ziplock bags in the freezer until you need it. Perfect for year round use 🙂
Enjoy this dressing on your favourite coleslaw ingredients or perhaps a grain and bean based salad.
Add all the ingredients to a blender. Blend until super smooth and creamy. Taste and adjust ingredients to desired taste.
Pour into a bottle or container. Store in the fridge for up to a week.
If you don't have any sesame seeds, you can substitute tahini, which is ground up sesame seeds. You only need about 2-3 tablespoons of tahini for this recipe. I suggest trying two tablespoons first, then add more if the dressing is too thin.
I buy ginger juice in a pouch from the supermarket. I use it in many things, including as a flavouring for my soda water, so it is a go-to ingredient in my kitchen. If you don't have any ginger juice, then you can use fresh ginger. Be sure to peel it, then slice it thinly across the stem. This breaks up the fibres, which helps to maintain the creaminess of the finished dressing.
Ingredients
Directions
Add all the ingredients to a blender. Blend until super smooth and creamy. Taste and adjust ingredients to desired taste.
Pour into a bottle or container. Store in the fridge for up to a week.
If you don't have any sesame seeds, you can substitute tahini, which is ground up sesame seeds. You only need about 2-3 tablespoons of tahini for this recipe. I suggest trying two tablespoons first, then add more if the dressing is too thin.
I buy ginger juice in a pouch from the supermarket. I use it in many things, including as a flavouring for my soda water, so it is a go-to ingredient in my kitchen. If you don't have any ginger juice, then you can use fresh ginger. Be sure to peel it, then slice it thinly across the stem. This breaks up the fibres, which helps to maintain the creaminess of the finished dressing.
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