Creamy Tahini Salad Dressing Recipe (4 Ways)
Tahini dressings are like the proverbial glue that binds a meal together. I love them in a good grain bowl or roasted veggies, but you can use them on sandwiches, as dips, and of course in a salad. Let me know in the comments which of these is your favorite!
Equipment
Ingredients
Sesame Ginger Tahini Dressing, add
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp fresh ginger grated
- 1 tbsp maple syrup
- 1 tbsp water as needed
Lemon Tahini Dressing, add
- 1 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tbsp water as needed
Tahini Dill Dressing, add
- 3 tbsp lemon juice
- 1 tbsp fresh dill chopped
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1 tbsp water as needed
Vegan Tahini Vinaigrette, add
- 1/4 cup orange juice, freshly squeezed Navel oranges
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup
- 2 tsp dijon mustard
- 1/2 tsp sea salt
- 1 tbsp water as needed
Instructions
- Put all of the ingredients into food processor and blend until creamy.
- Add some water if it becomes too thick. I like the consistency to be gummy but drizzle easily from my spoon.
Notes
- Store in the fridge until ready to eat.
- It will thicken in the fridge, so make it slightly runnier that you'd normally have it.
- It's best to pour over greens and eat immediately (do not let sit) as the acidic ingredients will wilt the lettuce rapidly.