The genesis for this Tahini Salad Dressing came from a favorite, creamy, Middle Eastern inspired ‘store-bought’ salad dressing of mine from a few years back, that I used to find in the ‘natural foods’ aisle of the grocery store — it gained in popularity and naturally (pun intended) gained substantially in price as well.

I’m unable to justify such extravagance for a truly small amount of dressing — caviar is a luxury item — I just don’t think salad dressing falls into the same category.

This tangy salad dressing gets its pucker quotient from freshly squeezed lemon juice and cider vinegar. With a rich flavor from toasted sesame oil and soy sauce (if preferred, liquid aminos can substitute for the soy sauce), this dressing is a study in savory, substantial deliciousness.

To make this dressing more of a clone of the original, one could always add a small handful each of chopped flat-leaf parsley and either chopped green onions or chives (I prefer not to, only because I can then add these ingredients directly to my salads, or not, according to my mood in the moment).

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Tahini Salad Dressing

This makes a fantastic dressing for salads featuring meats (or, seasoned, baked tofu). My favorite way to enjoy this dressing is drizzled over a salad of mixed greens, sliced cold steak, hard-boiled egg, red bell pepper strips, and red onion. Sesame tahini salad dressing also makes an excellent dipping sauce for your favorite nibbles. © The Working Lunch Project

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Course

Lunch

Prep Time

10 minutes

Passive Time

3 hours

Servings

1/4 cup servings MetricUS Imperial

Ingredients

• 1/2 cup, plus 3 tablespoons roasted sesame tahini such as, Joyva
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 2 tablespoons lemon juice freshly squeezed
• 1/2 teaspoon Sriracha Hot Chili Sauce or other red hot sauce
• 1/2 teaspoon toasted sesame oil
• 1 1/8 teaspoons garlic powder
• 1 teaspoon Chef's Shake or other salt-free pepper and herb blend
• 1/4 teaspoon celery seed
• 1/4 teaspoon Vege-Sal or celery salt

Course Lunch Prep Time 10 minutes Passive Time 3 hours Servings 1/4 cup servings MetricUS Imperial Ingredients 1/2 cup, plus 3 tablespoons roasted sesame tahini such as, Joyva 1/2 cup water 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup cider vinegar 2 tablespoons lemon juice freshly squeezed 1/2 teaspoon Sriracha Hot Chili Sauce or other red hot sauce 1/2 teaspoon toasted sesame oil 1 1/8 teaspoons garlic powder 1 teaspoon Chef's Shake or other salt-free pepper and herb blend 1/4 teaspoon celery seed 1/4 teaspoon Vege-Sal or celery salt

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Instructions

1. In a medium bowl, whisk together all ingedients until combined and creamy.
2. Transfer to a covered container and chill in refrigerator for 3 hours to allow flavors to meld. Use within 1 week.

Recipe Notes

Nutritional facts per serving:

214 calories

18g fat

462mg sodium

8.4g carbs

2.1g fiber

4.6g protein

 

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