Tahini salad dressing
Posted by kathryn in Salads
This is the number one use of tahini in my house: tahini salad dressing.
I’ve been making this for years. I first made it for coleslaw, as a healthier alternative to mayonnaise. But now I eat it on all sorts of salads.
Notes on the recipe
- Vary the recipe: The nature of tahini means this is a very flexible recipe. Different tahini brands vary in both taste and consistency, so you might need to tweak the quantities below.
- Consistency: The dressing should be thick, but still pourable. You may need to add a bit of water to the mix, if you have a thick tahini.
- How long does it keep? I usually make this up as I go, so I’m not sure how long it lasts. However, I’ve put some in the fridge and I’ll report back in a few days.
- What’s shoyu? Shoyu is a Japanese soy sauce. You can buy it from health food shops and some supermarkets. It has a smoother, more complex flavour than straight soy. It costs more – but for use in dressings, it’s worth the extra money.
Tahini salad dressing
This dressing is super-easy to make. Just whisk together the following ingredients:
- 1 tablespoon of tahini
- 1 tablespoon of lemon juice
- 2 teaspoons of shoyu
- 2 teaspoons mustard (I use a Dijon)
This makes enough for about two people.
All about tahini
For more information about tahini, take a look at these posts:
- What is tahini and is it good for you?
- How to buy and store tahini
- Chickpea, lima bean and tahini casserole
19 November, 2007
Comments
Love the sound of this and am saving the recipe to try it.
Kathryn, I’ve never put shoyu or mustard in tahini dressing and am quite intrigued with the sound of it. I’ll be trying it soon. Thanks for sharing your recipe. :)
This sounds gorgeous – will definitely give it a try. Tahini can taste a bit cloying so I like the idea of adding mustard to give it a bit of ooomph!
Hi there Kalyn and thanks for visiting. Let me know how you find the dressing.
Cassie – shoyu is my secret kitchen weapon. I add it to soups, dressings and all sorts of stuff. It adds a complexity and richness, along with the salty flavour.
Sophie – the mustard definitely gives it some oomph.
Oh Kathryn, I just posted my lunch that included your dressing. Best tahini dressing ever! :)
Cassie – tahini, with beetroot and chickpeas – a trifecta of delicious-ness. It’s exactly like something I’d make! Thanks for letting me know you liked the dressing. I also had this drizzled over my steamed vegies last night.
I shall look forward to your post on beetroot and coconut soup.
thanks!!! just made this and it is ABSOLUTELY delicious. possibly the best tahini dressing I have made. I make it all the time like that, but never thought to add shoyu, usually it would be honey or something like that.
awesome. x
Reneeanne – thank you so much for the dressing feedback. I use shoyu a lot, to add depth and complexity to all sorts of dishes. And I think it matches really well with tahini. Glad to hear you enjoyed it.
This sounds delicious and yet still contains the salt from the shoyu and mustard. I have an allergy to salt, sodium of any sort and swell up like a balloon ready to burst if I eat it. Will add grated ginger and chilli to replace the sodium content. Thanks for reminding me I can mix lemon juice with my tahini for my dressings. More herbs needed again too. I appreciate. :)
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