My kids ate their salad last night. We’re talking carrots and LETTUCE. Romaine lettuce. And it was all because of Dreena Burton’s “Sesame Mustard Tahini Sauce” (from her awesome cookbook Vive le Vegan p. 56), which I drizzled generously on their salads. I am telling you, this dressing is one of the most delicious things I’ve ever tasted. It’s so good, I’m bringing it to dinner tomorrow night — for my entire extended family and friends to enjoy.

Here — look how happy:


The beauty of this dressing, too, is that it’s versatile. It’s great not only on salad, but also on grain dishes and veggie burgers. Since it gets thicker over time, it makes a dip that’s actually better than hummus.

The ingredients in this dressing are also beyond healthy — a healthy dose of apple cider vinegar (great for arthritis, I hear), and tahini (which is a good vegan source of calcium, protein, B vitamins, and essential fatty acids for GORJ skin, etc.). And the kids never have to know….

Check it!




(Note: See Dreena’s book for further recommendations for use. I have altered the ingredients only slightly to make it more raw, and because I only own cold-pressed sesame oil!)

1/2 cup water (if desired, add more water to make it thinner)
1/2 cup tahini
1/3 cup apple cider vinegar
1 clove garlic (sliced)
1.5 tbsp agave nectar
3 tbsp low-sodium tamari
1 tbsp sesame oil (cold-pressed unrefined, if possible)
2 tsp dijon mustard
1/4-1/2 tsp sea salt (to taste)


Easy: Just stick it all in a blender and puree until smooooth!


Posted with the permission of Dreena Burton.