Coconut aminos is such a wonderful addition to the pantry for anyone allergic to soy but craving Asian food. I love the flavor combination and the versatility in this dressing. To me, a really good recipe is like a little black dress: You can pair it with just about everything. I keep a little of this dressing in the fridge to use in Bang Bang Chicken (p. 2) or as a rich, delicious dressing on a simple salad. It is also a tasty dipping-sauce alternative to plain old soy sauce when you’re eating sushi. Of course, for this sauce/dressing, if you are serving it to children, you may want to reduce the amount of chile flakes.
MAKES ¾ CUP
¼ cup tahini
¼ cup raw coconut aminos
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
¾ teaspoon red chile flakes
1. Whisk together all the ingredients in a bowl until they are smooth.
2. Leftovers may be refrigerated in an airtight container for up to one week.