As much as I enjoy comforting comfort meals when it is cold outside, I get to the point where all I want is a pile of vegetables. This usually takes place as tossing a bunch of veggies on a baking sheet and roasting or making a salad. And this tahini dressing pairs well with both.
Side note: as I was gathering the ingredients, Paxton came over and saw the jar of tahini. “What’s that?” he asked. “Tahini. It’s like peanut butter but made with sesame seeds,” I explained. “I want to try it! But not right now, I’m busy,” he said as he walked back away. Later, he ended up eating most of the apples covered in the dressing for lunch declaring them delicious.
This tahini dressing stands up to a variety of hearty vegetables. It is thick and creamy with a bit of a kick from the garlic and some sweetness from the honey (which can easily be swapped with sugar).
The dressing itself comes together in just a few minutes. But veggie prep is another story. Depending on how lazy I am, this dressing is either tossed into a big salad with a variety of vegetables or I pull baby carrots straight from the bag and dip them right into the blender.
The salad paired with the dressing in picture contains two types of kale, shredded Brussels sprouts and carrots, and sliced apples. I had tossed everything with a little lemon juice to start tenderizing the vegetables and prevent the apples from turning brown as I made this in the morning to enjoy for lunch.
- ⅓ cup tahini
- 1 tsp miso paste (I use the mild white miso)
- 1 large garlic clove
- 1 tbsp lemon juice
- 1 tsp honey (or use granulated sugar)
- 3 – 4 tsp water (adjust depending on how thick you prefer the dressing)
- Put all ingredients into a blender or food processor. Blend or run the processor until the mixture is smooth.
- Toss into a salad, use as a dip, dig in with a spoon – enjoy!