Good Morning,


It’s finally Saturday and it’s a beautiful one too with the sun high in the sky. We’ve been blessed with a stint of Indian summer here in Sweden this week and it has been lovely; the few plants we have growing in the garden are happy and so am I. There has also been lots of exciting new things happening this week and I hope there will be more concrete plans to share with you soon. Until that day comes you’ll have to make do with my recipes and notes on this and that; today I’ve got my favourite miso tahini dip and these rainbow rice paper rolls.

This dip is the perfect mixture of creamy, spice, salty and sour. It goes great with South East Asian inspired dishes like my spring fling rice bowl, the super noodle salad or the late summer rainbow rice paper rolls just posted today. But really it goes awesome with most throw it all in a bowl meals, plain rice or noodle dishes that need a little bit of lightening up or with simple crudites.

Oh and befor I leave you to dig into the recipe, my new blog layout! It’s still under construction but I really hope you like it. If you have any feedback at all regarding it please fire away in the comments, anywhere else on the site or through the contact form. I always appreciate hearing from you! x


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YIELDS: Roughly 1 cup  /  TIME: 10 min

1 tbsp dark miso paste
2 tbsp warm water
2 tbsp tahini
1 lime, juice (and some zest if you wish)
1 tbsp maple syrup
1 tbsp sambal oelek
1/2 tbsp toasted sesame oil
1 inch ginger knob, peeled and grated
1 garlic clove, minced

Dissolve miso paste in warm water in a small mixing bowl.

Once dissolved add all the remaining ingredients and mix until combined.

If you wish to present the dip with more flair sprinkle some sesame seeds or fresh coriander over the top.

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