{"id":2400,"date":"2024-11-10T13:26:30","date_gmt":"2024-11-10T13:26:30","guid":{"rendered":"https:\/\/ahimsaplantkitchen.com\/?p=2400"},"modified":"2025-08-26T11:26:08","modified_gmt":"2025-08-26T11:26:08","slug":"golden-tahini-dressing","status":"publish","type":"post","link":"https:\/\/ahimsaplantkitchen.com\/home\/golden-tahini-dressing\/","title":{"rendered":"Golden Tahini Salad Dressing"},"content":{"rendered":"

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Golden Tahini Salad Dressing<\/h2>\n
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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. <\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Salad<\/span><\/div>
Keyword: <\/span>salad dressing, tahini dressing, vegan salad recipes<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

For the dressing:<\/h4>
  • 1\/3<\/span> cup<\/span> runny tahini<\/span><\/li>
  • 1<\/span> lemon<\/span> juiced<\/span><\/li>
  • 1\/2<\/span> carrot<\/span> grated<\/span><\/li>
  • 2.5<\/span> cm<\/span> \/ 1 inch ginger<\/span> peeled & roughly chopped<\/span><\/li>
  • water as needed<\/span><\/li>
  • salt to taste<\/span><\/li><\/ul><\/div>

    For the salad:<\/h4>
    • 1.5<\/span> cups<\/span> chickpeas<\/span> roasted in olive oil with 1 tsp of curry powder<\/span><\/li>
    • 1<\/span> handful mixed lettuce leaves<\/span><\/li>
    • 1<\/span> carrot<\/span> cut into ribbons with a peeler<\/span><\/li>
    • 1\/2<\/span> cucumber<\/span> cut into ribbons with a peeler<\/span><\/li>
    • 1<\/span> cup<\/span> shredded red cabbage<\/span><\/li>
    • 1\/2<\/span> red onion<\/span> thinly sliced<\/span><\/li>
    • 2<\/span> tbsp<\/span> toasted sesame seeds<\/span><\/li>
    • fresh cilantro or parsley<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • 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.<\/div><\/li>
      • No worries, if it\u2019s 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.<\/div><\/li>
      • For the salad mix all your raw veggies and toss well with the dressing. Enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
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