Kimchi Salad Dressing and Sauce
Servings:6 servings
This Kimchi Salad Dressing and Sauce balances the bold flavors of kimchi with the creaminess of silken tofu and tahini. You'll love how easy it is to make and that it's lower in fat and calories than most salad dressings. But it still packs tons of flavor! Yield: Makes about 2 cups (16 fl. oz.)
Ingredients
- ¾ - 1 cup vegan kimchi, lightly packed - see Note 1
- 1 Tablespoon kimchi juice - the liquid from the jar
- 1 cup silken tofu - (8 oz.)
- 2 - 3 Tablespoons tahini - or smooth almond butter
- 1 Tablespoon lemon juice
- 1 teaspoon rice vinegar
- ¼ teaspoon fine sea salt
- black pepper, to taste
Instructions
- Starting with the lesser amounts of kimchi and tahini and excluding the salt, combine all of the ingredients in a blender. Blend until smooth.
- Taste and adjust the flavors as desired. Depending on how much kimchi is used, you may not need the salt.
- Serve now or transfer the sauce to an airtight jar or container and refrigerate until ready to use. Some water may separate during storage. Simply give it a quick stir. The sauce may be enjoyed cold or heated briefly on the stovetop for pairing with hot dishes.
Notes
Note 1: The flavor and spiciness of kimchi varies across brands, so the exact amount needed will depend on the kimchi used as well as your personal preferences. I like to use 1 full cup. If you're concerned about it being too strong or spicy, start with ½ to ¾ cup kimchi.
Store the sauce in the refrigerator for up to 4 days. Freezing not recommended due to the high water content of silken tofu.
Nutrition
Serving: 0.33cup | Calories: 65kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Cholesterol: 0mg | Fiber: 1g
