Golden Tahini Salad Dressing
This thick and creamy salad dressing I made with tahini, turmeric, ginger, and carrot. For the salad I used curried chickpeas and rainbow veggies. Feel free to use it for any salad you like.
Servings: 2
Ingredients
For the dressing:
- 1/3 cup runny tahini
- 1 lemon juiced
- 1/2 carrot grated
- 2.5 cm / 1 inch ginger peeled & roughly chopped
- water as needed
- salt to taste
For the salad:
- 1.5 cups chickpeas roasted in olive oil with 1 tsp of curry powder
- 1 handful mixed lettuce leaves
- 1 carrot cut into ribbons with a peeler
- 1/2 cucumber cut into ribbons with a peeler
- 1 cup shredded red cabbage
- 1/2 red onion thinly sliced
- 2 tbsp toasted sesame seeds
- fresh cilantro or parsley optional
Instructions
- For the dressing combine all ingredients in a small blender, such as nutribullet. The amount of water you will need, depends on the thickness of your tahini. I recommend to start with less and work your way up until you have reached your desired consistency. It should be thick and creamy, but still runny enough to be able to easily coat your salad with it.
- No worries, if it’s too runny, you can always add a little extra tahini. I prefer the Middle Eastern brands, as they are usually more runny compared to the ones you can buy in the health food shops.
- For the salad mix all your raw veggies and toss well with the dressing. Enjoy!