This bold, punchy dressing comes together in minutes and delivers the kind of deep, layered flavor that makes a simple salad feel like a restaurant dish. Tahini brings a rich nuttiness, toasted sesame oil adds warmth, and freshly grated ginger gives it a bright, zippy kick that bottled dressings just can't replicate. Coconut aminos stand in for soy sauce here, giving you that savory umami depth without any legumes or additives — a swap that works beautifully and keeps everything grain-free. A touch of honey and a squeeze of lime juice balance the richness, while a splash of water lets you dial in the exact consistency you want. The optional red pepper flakes are worth adding if you like a little heat sneaking up at the end. It makes six servings, so whisk up a batch at the start of the week and keep it in a jar in the fridge — it'll upgrade everything from grain-free bowls to sliced cucumbers to grilled chicken.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Add the tahini, coconut aminos, rice vinegar, toasted sesame oil, avocado oil, grated ginger, honey, lime juice, and salt to a small mixing bowl and whisk until smooth and fully combined.
Whisk in water 1 tbsp at a time until the dressing reaches a pourable consistency — it should flow off the whisk in a thin, steady stream. Add the red pepper flakes, if using, and whisk once more.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
