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Recipe of the Month: Tahini or Peanut Salad Dressing

June 22, 2009

By Jill Schatz, NW VEG Membership Coordinator

This is a dressing I use year-round. In winter I often drizzle it over potatoes, sweet potatoes or winter squash as well as hearty salads based on cabbage or kale, and the peanut version works well with pasta. But in summer I love to use it with mixed lettuces, cilantro and a bit of arugula. Scallions, carrots and kumquats are other staples in all my salads, along with cucumbers and colored peppers in season.

Tahini (or Peanut) Salad Dressing

  • 1/3 cup tahini (or peanut butter)
  • 3-4 T. fresh lemon juice (from one lemon)
  • 1 T. ume plum vinegar
  • 1 T. brown rice vinegar
  • 2 T. grated fresh ginger
  • 1 large clove crushed garlic
  • 2-4 T. water
  • opt: small amount of any fresh herb, minced
Stir lemon juice and vinegars into tahini to make a thin paste. Add the ginger and garlic, and then slowly add water to the desired consistency (or a little thinner). It's good to let it sit for 20 minutes to absorb and blend the flavors. Take a taste and add more of any of the ingredients to your liking. I sometimes add a teaspoon of minced thyme or rosemary, but if I'm using it on salads, I add the leafier fresh herbs such as basil or cilantro directly to the salad greens. The dressing will continue thickening over time, so thin with more vinegar or water as desired.

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