• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Recipes

    Tangy Tahini Dressing

    Published: Dec 15, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    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

    • ½ cup olive oil
    • ¼ cup sesame tahini (see note)
    • 2 to 3 tablespoons apple cider vinegar, to taste
    • 1 tablespoon agave nectar or maple syrup
    • Juice of ½ 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

    • See VegKitchen’s selection of Classic Salad Dressings.

    More recipes you may enjoy

    • 11 Best Vegan “Cheese” Recipes
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies
    • Farro Bowl

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • 14 Creative Kale Salads
    • Vegan Hummingbird Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media