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This isn't just salad dressing. It's a bit spicy, a lot savory and so unique. After one taste, you might just grab a spoon and eat it right out of the blender. Pour it on salads, stir-frys, roasted roots, steamed veggies, soups, bread, pasta. . . anything and everything. It might even work in lieu of bail money. It's that good.
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 1/2 cup water
- 1/2 cup tahini or raw hulled sesame seeds
- 2 garlic cloves
- 2 Tbsp. lemon juice Or the juice of one lemon
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. Liquid Braggs or other soy sauce
- 2 tsp. coconut aminos
- 2 tsp. maple syrup
- 2 tsp. ginger or 1 inch hunk of fresh
- 1 tsp. ume plum vinegar
- 2 tsp. turmeric on 1 inch hunk of fresh
- 1/2 tsp. coriander powder
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
Ingredients
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Instructions
- Blend on high for 2 minutes until creamy and smooth.
- If using sesame seeds, combine seeds and water and blend for 2-3 minutes until super smooth. Add the rest of the ingredients and blend 2 more minutes.
- Serve over roasted beets or other root veggies, cauliflower, steamed greens, other veggies or salad. (aka serve over anything and everything.)
Recipe Notes
This recipe will make about 1.5 cups. It will keep in the refrigerator, so consider doubling. Store in a 1-quart mason jar and try to make it last. Just try.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
