Name: Large Batch Tahini Salad Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 2/3 cup well-stirred tahini, see notes above; 2/3 cup white balsamic vinegar, or other; 1 cup extra-virgin olive oil; 1 1/3 cup water; 2 to 3 teaspoons salt, see notes above; 1/2 to 1 teaspoon crushed red pepper flakes or to taste; 2 teaspoons maple syrup

A few notes:

Salt: When I use Diamond Crystal kosher salt, I find 3 teaspoons to be right. When I use fine sea salt, 2 teaspoons is about right. So, start with 2 teaspoons, blend it up; then add another 1/2 or 1 teaspoon salt to taste. OR: if you are sensitive to salt, start with 1 teaspoon and add more to taste.
Tahini: I love the Soom brand, but I have also used and loved the Joyva brand, which may be more readily available. Use what you have or what you like. The thing to note is that different tahinis will have different salt levels, so keep this in mind when seasoning your dressing
If you want to make a chopped salad, follow the guidelines on this charred broccoli chopped salad post.


Large Batch Tahini Salad Dressing

well-stirred tahini, see notes above

white balsamic vinegar,

olive oil

water

red pepper flakes

maple syrup

Place all ingredients into a blender or food processor, and purée until smooth. Transfer to a jar and store for at least 2 weeks in the fridge.

I often just drizzle tahini on my salads, but I made this dressing and oh my it took my salad enjoyment up many notches.  
My granddaughters and I made your bread together fir the first time. At 6 and 9 I introduced them to the magic of yeast, and a warm slice with butter as a reward.
Thank you for your superior recipes.

Great excuse to polish off my tahini from Seed+Mill (although I adore Soom too).  I added a 1/2 tsp of za'atar to the ingredient list for a bit of zip.  Love the smooth textured dressing.

I love your Instagram page... watching you cook and listening to your family in the background. It's sweet and relaxing. This dressing is absolutely delicious. It's so nice to have a dressing that will last longer than 3- 5 days. I'm looking forward to enjoying the "big batch" over the next few weeks. Thank you so much!! Yum.

I made cheese fondue for my mother's 90th birthday luncheon today and made a romaine salad for the side dish with your tahini dressing. It was so delicious and nice to have a change from the usual vinaigrette. I used Mighty Sesame Co. organic tahini which I found at Wal-Mart.  By the way, I just love your cookbook.  I make a couple of loaves of the addictive Three Seed Bread every week.

I am going to send this recipe to all my friends because this recipe is amazing. Thank you♥️♥️♥️

Tahini dressings are one of my favourite. Made a half batch of this for lunch today, so delish! Left out the syrup because I'm not eating sugars right now and added a clove of garlic. Yum!

Hello Alexandra, really appreciate your site, thanks for all the hard work! I noticed you left out fish sauce, might I suggest you try nori (Japanese seaweed.) It has wonderful flavor and is loaded with essential trace minerals and omega 3’s. Available in smallish packets, it can be tossed in the blender to disappear into the sauce, leaving a taste of the sea.

This was incredible. Did I burn the nuts for the 50th time?  Yes. But it’s still delicious even with my negligence. Thanks so much for all the amazing things you post. Your book and this site has kept us well fed for years now. Just a question though, how long does this remain fresh in the fridge?? Thank you!! 

I'm making this dressing for the second time in a month. We use it on so many things. It's easy to make and really delicious. 
Thank you.

This dressing is so so so delicious! Also, is there any better feeling than turning all of the random bibs and bobs rolling around in your crisper into a delicious salad? 

This dressing is so delicious that I wiped the blender bowl out with lettuce leaves and ate them!

https://www.youtube.com/watch?v=0lk-q4FrU7M

This tahini salad dressing has become a favorite. It's inspired by another favorite cashew-based dressing, but I made a few changes to make it vegan friendly. I make it in large batches because there is nothing better than having salad dressing on hand, and it keeps for weeks in the fridge.

Here is the full recipe: https://alexandracooks.com/2021/01/05/large-batch-tahini-salad-dressing/

If you'd like to make the chopped salad featured in the video, use this recipe as a guide: https://alexandracooks.com/2020/04/02/charred-broccoli-chopped-salad-with-spicy-cashew-dressing/

Large Batch Tahini Salad Dressing

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Alexandra Stafford

Ingredients

Instructions

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