Posted by kathryn in A Balanced Diet and 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