Lime Tahini Salad Dressing
photo by Chef Joey Z.
- Ready In:
- 1⁄2 cup tahiti sesame butter
- 1⁄2 cup apple cider vinegar
- 1⁄4 cup tamari soy sauce
- 1 tablespoon lime juice
- 1⁄2 teaspoon salt
- 3 small garlic cloves
- 1⁄2 cup water
- 2 tablespoons dried parsley
- 1 tablespoon sugar (I used Xylitol)
- 1⁄2 cup sunflower oil
- In a blender add all but the oil.
- Whiz around to break up the garlic.
- Then open the top of the blender and add the oil in a slow thin stream.
- If this is too thick, add a little more oil.
- Put on your salad in small amounts, this is powerful!
- Bon Appetit!
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<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)