Vegan salad dressing

    Vegan salad dressing

    1save
    5min


    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

    Ingredients
    Serves: 4 

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

    Method
    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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