Tahini Goddess Salad Dressing

Kathy228's Note:

This tastes similar to the brand, "Annie's Natural Goddess Dressing." It's also great for chicken and just about anything else you can dip into it. Try it as a sandwich spread. NOTE: The recipe can be adjusted to your own taste preferences; more or less garlic or onions, etc., until you find the perfect combination of tastes to suit your family. This recipe is a good foundation recipe.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6

Yield: 2.0 cups

• 2 tablespoons sesame oil (plain) or 2 tablespoons olive oil
• ¼ cup toasted sesame oil (Not plain sesame oil)
• ½ cup tahini
• 2 tablespoons red wine vinegar
• ¼ cup water
• 5 small green onions (white and green parts)
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce (shoyu if available)
• plus 1 teaspoon soy sauce
• 3 fresh garlic cloves
• 2 teaspoons sesame seeds (toast them first if desired)
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Combine everything in a blender, immersion blender, or food processor.
2. Taste, (dip a leaf or cracker) to adjust flavors. If too thick add water, a tablespoon at a time, until it's the consistency you prefer.
3. Add a teaspoon more vinegar or soy for a stronger flavor.
4. A teaspoon more toasted sesame oil will add a "richer" flavor.
5. Store in the fridge in a jar with a tight fitting lid.

Reviews

[Cookgirl]

With a bottle of store bought Annie's Goddess Dressing by my side in the kitchen as reference, I mixed and adjusted this copycat recipe until I got it just right. My husband and I both agreed that this dressing is better than the original. You can thin it down with water if you like a more pourable salad dressing or keep thicker and use as a dip for vegetables and chips. I added one heaping tablespoon of chopped fresh parsley. (Parsley is one of the ingredients in original Annie's that is missing from this recipe.) I also made two versions: one using the two different sesame oils above and the next batch using olive oil. I use the best quality oils I can find. If you want to tone down the pronounced sesame taste a few notches use olive oil. However, we liked both versions equally. The salad dressing is best made several hours in advance to allow the ingredients to work their magic. One more thing, I was out of my homemade tahini so I used an organic brand made by the Maranatha Natural Foods' Company in Oregon. It is a roasted tahini which eliminated the need to toast the sesame seeds as indicated in the recipe. You've made friends of mine and coworkers of husband's very happy to have found this jewel of a recipe. Thank you for sharing it with 'Zaar.

[Orange Walk girl]

Very Good recipe. Thank you so much for posting. I used Bragg's raw organic unfiltered apple cider vinegar in place of the red wine vinegar to be more consistent with Annie's ingredients. I found that I needed a little extra lemon juice and vinegar. Looking forward to making it again and having fun tweaking it. Thanks again!

[jicama]

So good, so very fattening!