Vegan salad dressing

Vegan salad dressing


2 people made this

About this recipe: Tahini, cider vinegar and maple dressing. This can be made more lively with harissa, garlic, herbs or seaweed. Keeps for around 7 days in a sealed container in fridge. Use for salads, coleslaw, couscous or noodles.

Lezmac66 Fife, Scotland, UK

Serves: 4 

  • 150g tahini
  • 300ml cider vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon lemon juice
  • salt and pepper, to taste

Prep:5min  ›  Ready in:5min 

  1. Put all ingredients in large jug or tall bowl. Blend together with stick blender on pulse setting until smooth. Store in an airtight container in the fridge until ready to serve.

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