1/3 Photos of Cucumber Salad With Tahini Dressing
This is a vegan no salt recipe from The No Salt Cookbook. If your diet can tolerate salt, simply add salt to taste! Feel free to throw in some onions and some red peppers too!
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- 1Stir the tahini and lemon juice together until well blended. Add the rest of the ingredients except the cucumbers and stir to blend.
- 2Allow the mixture to stand at room temperature for about 30 minutes. (If you put it in the refrigerator, it will thicken up). If it is too thick to pour, you can use it as a dip for the cucumbers OR you can thin it out with room temperature water (NOT cold) which is what I do.
- 3Peel the cucumbers and slice them into rounds. Put them in a large bowl and pour the dressing over them. Toss to coat.
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Nutritional Facts for Cucumber Salad With Tahini Dressing
Serving Size: 1 (225 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 289.6
- Calories from Fat 197
- Total Fat 21.9 g
- Saturated Fat 3.1 g
- Cholesterol 0.0 mg
- Sodium 37.4 mg
- Total Carbohydrate 20.3 g
- Dietary Fiber 5.8 g
- Sugars 3.2 g
- Protein 9.4 g