This is a variation of Honey Mustard Dressing. The vegan version leaves out honey and after reading about the honey industry and the harm done to bees, I'm fully on board with using maple syrup instead. Maple syrup is every bit as good. There are some basic ingredients found in most all of the versions I've seen. Some of them leaned heavier on Tahini and actually called it a Tahini dressing. I look forward to finding the perfect combo for me. Or maybe I'll enjoy varying it a tad each time.
 |
| Photo from Cookie and Kate. |
 |
| Photo from Follow the Seeds. |
Super Fast basic version:
- vinegar (apple cider or balsamic) and/or lemon
- maple syrup or pitted date
- dijon mustard
To make it creamy, add:
- tahini (many recipes used either this or olive oil)
Other ingredients to experiment with:
- nutritional yeast
- tamari or liquid aminos
- minced or ground garlic
- sea salt *
- ground pepper
- paprika
TOO THICK? Dilute with:
- water
- nut milk
NOTES:
- Balance tahini’s bitterness and tang with a little sweetener and some extra salt. A little bit of maple syrup or honey go a long way in making this salad taste well-balanced, complex, and totally delicious. This dressing also calls for a little more salt than most of my other dressings. Salt helps balance bitterness and brings out tahini’s best. - Cookie and Kate
- Dressing will keep for up to 5 days in an airtight container in the fridge.