Tangy Tahini Dressing

Tangy tahini salad dressing

This salad dressing featuring olive oil, tahini, apple cider vinegar, and lemon, makes even the simplest salad shine. Excellent on green salads, slaws, and more. I highly recommend this with Hearty Seitan Salad. Adapted from The Vegetarian Family Cookbook.

Makes: about 1 cup

  • 1/2 cup olive oil
  • 1/4 cup sesame tahini (see note)
  • 2 to 3 tablespoons apple cider vinegar, to taste
  • 1 tablespoon agave nectar or maple syrup
  • Juice of 1/2 lemon (about 3 tablespoons)
  • 2 tablespoons reduced-sodium natural soy sauce
  • 1 teaspoon sweet pickle relish and/or dried chives, optional

Combine all ingredients in a tightly lidded bottle and shake thoroughly, or in a bowl and whisk together. Taste and adjust the vinegar, agave, lemon, and soy sauce so that you get a flavor balance that’s to your liking.

Shake or stir well before each use. Cover and store unused portion in the refrigerator and bring to room temperature before using.

Note: If your tahini is rather stiff, you might need to do this in a mini-prep food processor, blender, or in a container with an immersion blender.

Nutrition information
Per 2-tablespoon serving: Calories: 168 Total fat:17g;  Protein: 2g;  Fiber: .7g;  Carbs: 3g
Sodium: 180mg

Tangy tahini salad dressing recipe


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