Noah Galuten's Simple, Excellent Tahini Dressing
And some ideas for what to do with it
If you missed yesterday’s Q&A with Noah Galuten, author of the just-published The Don’t Panic Pantry Cookbook, be sure to check it out — today’s bonus for paid subscribers is his recipe for Vegan Tahini Dressing, which Noah is gracious to share.
The recipe looks so simple, it is so simple… and yet, what is it about it this thing? I can’t stop making it. In his book, Noah uses it as a dressing in several ways:
A simple raw cabbage slaw, using 1 small head (or a quarter of a large one).
A vibrant “health food restaurant” salad called “The Hippie California,” chock full of sprouts, seeds, and crunchy vegetables.
Tossed with a 12-ounce package of cooked soba noodles and julienned cucumbers. Here he spikes the dressing with a bit of chili oil, and double the dressing volume.
And as dip for raw veggies.
I want to add a few of my ideas:
With roasted or blanched broccoli or cauliflower, or any other leftover roasted veg.
In sandwiches, particularly those that are jammed full of shredded vegetables.
Drizzled over soups to give them a little richness and brightness.
Mixed with a scoop of yogurt for added creaminess, tang, and body.
Right off the spoon.
Hope you’ll be inspired to immediately whip it up, as I was!
Vegan Tahini Dressing
from The Don’t Panic Pantry Cookbook by Noah Galuten
This is one of those recipes that is so simple you might think you need to add something else. You do not. It was created out of a desire for a vegan coleslaw—and it turned into the Purple Tahini Slaw. But then I liked it so much that it became my favorite dressing for The Hippie California, and then I just wound up dipping cucumbers into it, which led me to tossing it with soba noodles for the Cold Sesame Soba.
As a result, this dressing has become a staple in my home—a delightful addition to a salad that comes together in about 30 seconds, and also works as a dip for a crudites board (snap peas are especially good with this). The dressing will look broken as you first start stirring, but after sitting for just a few minutes longer, it hydrates and thickens into something smooth, silky, and alluring.
A note: If it is an especially dry brand of tahini, you may need to increase the olive oil slightly to thin it, and then season it with a bit more salt to compensate as well.
Makes about 6 tablespoons
2 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 teaspoons rice vinegar
2 teaspoons red wine vinegar
2 teaspoons tamari
Salt (optional)
In a small bowl, combine the tahini, olive oil, rice vinegar, wine vinegar, and tamari and whisk them vigorously. Taste for seasoning and add salt if needed. Use the dressing immediately or store in the refrigerator for a few days.