When you find a dressing that just hits all the right notes, it’s very difficult to let it go. You want to dress all of your salads with it, but doing that may cause you to not like it. What do you do at that point? Keep the dressing in your arsenal of dressing recipes and put it into your rotation when your taste buds are ready for a new flavor profile. This tahini dressing is similar to ranch, only much healthier, more herbaceous, and free of preservatives.

A lot of tahini available in grocery stores tends to be made from roasted sesame seeds. Try to select raw tahini, which is more mild in flavor and lighter in color compared to most other non-raw tahinis. It is also a bit runnier than other tahinis, which makes it great for salad dressings. Given that tahini contains natural oils from the sesame seeds, the dressing can solidify in the fridge. When ready to use the dressing, simply run the container under some warm water for a little before shaking it up. Alternatively, you can use some of this dressing on salads, and use the rest as a dip after it thickens in the fridge.

The key to success with this dressing is using fresh herbs. Although dried herbs and spices are wonderful, and some are in this dressing, fresh herbs take this dressing to another level. It is budget-friendly, raw vegan, and only takes five minutes to come together. There is really no excuse to avoid making it, so get to it and let us know how much you love it in the comments. You can even make it and tag us on social media because we love seeing our cleansers make our recipes!

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This kale, apple, and pomegranate salad with a raw vegan, creamy tahini dressing is exactly what happens when crunch decides to dress up for dinner. Take a large bunch of kale to form the sturdy, leafy base, and it is massaged just enough to be tender but still proud of its texture. Oh, you don’t know about giving your kale a lovely massage? While rinsing the kale, massage the leaves to help break down the fibrous textures. Diced apples bring crisp sweetness, while pomegranate seeds pop with jewel-like tartness. Finally, a generous scatter of thinly sliced green onions adds a savory bite and added crunch.

Every salad worth its salt requires an incredible dressing. You don’t want to just eat some kale, apples, pomegranates, and green onions on their own! This dressing deserves its own round of applause. Minced garlic pairs up with sea salt, fresh lemon juice, and apple cider vinegar to create a bright, tangy base that wakes up every piece of kale in the salad. This dressing wouldn’t be anything without the creamy tahini, which swoops in to create a luxurious base that is balanced by maple syrup’s mellow sweetness. Black pepper adds a subtle kick, while the water loosens everything into a pourable, drizzle-worthy consistency.

Once you toss everything together, you are ready to serve and enjoy immediately. Kale’s subtle bitterness pairs beautifully with the sweetly tart fruit and rich tahini dressing. It is filling, addictive, and charming enough to steal the spotlight next to any main dish. In short, it’s proof that eating your greens can be equal parts smart and satisfying.

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Get ready to eat just about every color of the rainbow with these raw vegan collard wraps. They are quick and easy to make and pack one of the biggest nutritional punches you’ll ever enjoy. The wraps include shredded purple cabbage, carrots, red bell pepper, sliced avocado, and alfalfa sprouts, and a delicious tahini-based dressing that ties everything together. Feel free to swap out ingredients for others that you either have in your fridge, or ones that you enjoy better. Just make sure that the ingredients you use are cleanse-approved, provided you are cleansing.

The trick for wraps is rolling them without breaking the collard green leaves. In order to roll the collard leaves easily, remove the thick stems. Not only does this allow for even rolling, but it also gets rid of a bitter, unpleasant, fibrous bite. To do this, simply use your knife to cut away the thick stem at the bottom of the leaf. You can also shave off the back part of the stem that runs slightly up the leaf, creating a flatter surface for rolling.

Now if rolling the leaves proves too difficult, you can always turn these wraps into tacos. That said, they are much easier to eat as wraps; not to mention, a lot less messy. The choice is yours and we don’t judge over here. The important thing is that you are making a great decision (and a healthy one at that) to enjoy this recipe as your next entree!

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The great thing about this miso tahini dressing is that it offers umami, sweet, and tangy flavor notes. Tahini offers a nutty flavor and also makes the dressing incredibly creamy and smooth.

Chapters:
0:00 Intro
0:04 Ingredients
0:08 Lemon
0:10 Grated Ginger
0:17 Grated Garlic
0:24 White Miso
0:34 Lemon Juice
0:43 Miso Water
0:44 Coco Aminos
0:47 Dijon Mustard
0:50 Tahini
0:59 Maple Syrup
1:05 Pour Dressing
1:11 Bon Appetit

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Not only do tahini sauces add a creamy, slightly nutty flavor, but they also help you feel full and absorb fat-soluble vitamins from the rest of your meal. Although tahini doesn’t have a neutral flavor, it does lend itself to an assortment of dishes.

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What a great side dish for the upcoming holiday season! These roasted rainbow carrots with maple tahini dressing boast big time flavors!

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Sometimes, you come across a salad recipe that is both incredibly flavorful and simple to make. Such is the case for this curried carrot salad, which features shredded crunchy carrots and a slightly bitter tahini curry dressing. To balance out the spice and bitterness, we added nutty raw pumpkin seeds and sweet raisins. Should you be a true raisin hater, you can omit the raisins and consider adding sliced grapes. Forego the grapes and raisins altogether if you enjoy a pronounced curry flavor!

The great thing about this salad is that it is a true salad for one. This salad will yield enough for you, and you alone. Make it as a filling lunch or as a side dish for your main course. Even if you dress the entire salad and don’t finish it, carrots are sturdy enough that the salad will still be good to enjoy the following day. It is crunchy, cool, creamy, a little spicy, and incredibly fragrant. The curry brings a unique element to the dressing that you don’t typically find in most dressings or sauces. There’s a warmth to the spice mixture, and yet it is also zesty.

Just so that we’re clear, there is a possibility that you might hate it or love it. The main takeaway is that you were brave enough to try it! Don’t ever stop trying new and exciting or exotic foods because you never know what your palate will enjoy. There are many familiar ingredients in this salad, so you get to mix the old with the new, especially if you aren’t familiar with curry spice. The ginger and lemon juice bring a slightly spice flare as well, but that sweet maple syrup balances everything out. We hope you love experimenting with these new flavors!

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Making your own dressing can seem like a daunting task, but people fail to realize how easy it is. If you have some olive oil, a type of vinegar or lemon juice, and seasonings, you can whip up a dressing in minutes. A dressing does not have to be an elaborate concoction; rather, a simple dressing often complements the salad ingredients and provides a light, acidic relief. This dressing has a little zest from the lemon and punch from the mustard powder. Don’t worry, though, because it doesn’t overpower the palate!

Tahini is essential to this dressing. Although it is just sesame seed paste, it offers a wonderfully nutty flavor and creamy consistency to the dressing. It actually balances the acidity from the lemon and the strong allium flavor of the garlic. You may have to play with the balance of lemon juice and tahini, especially if you enjoy a prominent lemon flavor. Add the juice from one more lemon if you fall into that category.

Mustard powder can be an intense flavor, so don’t exceed the measurement. It offers a little tang that pairs nicely with the lemon, and you get a little sweet relief form the maple syrup. After you whisk together the ingredients or shake them up in a jar, you may or may not want to add a little water to thin it out. If you prefer thicker dressings, then you won’t have to add water at all. In fact, you can keep the dressing a little thicker and use it as a creamy dip for celery sticks or sweet potato fries.

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When you find a salad dressing you really like, you want to dress every salad you make in that dressing. The only problem with that is that you can use too much of a good thing. You don’t want to bore your taste buds with the same flavors, which is why we encourage everyone to have a rotating list of dressings they enjoy. If you have five to 10 dressings to choose from, you will never tire of your salads. And this cucumber tahini dressings is one you’ll want to include in your top 10!

Tahini is a great ingredient that adds a subtle nuttiness and a lot of creaminess to a dressing. It is a common ingredient in Mediterranean and Middle Eastern cuisines, but it also makes for an excellent salad dressing ingredient. Just make sure that the tahini is raw if you are cleansing. You shouldn’t see any other ingredient on the list besides sesame seeds. Because this dressing calls for five tablespoons of tahini, you don’t need extra olive oil, or another type of oil for the dressing. The acidity of the freshly squeezed lemon juice pairs beautifully with the nutty tahini flavor. Plus, the cucumbers contain a lot of water, which helps make the dressing a beautiful consistency.

Although tahini is seemingly the star of this salad dressing, the real kicker is the cumin. Cumin is a plant that’s closely related to dill, parsley, and caraway. This spice can add a nutty warmth and peppery flavor to sauces, or dressings in this case. It is commonly paired with citrus or another acidic ingredient because they complement each other. Please let us know if you enjoy this unique dressing by dropping a comment below.

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Have you ever enjoyed a salad that has more vegetables than leafy greens? It’s a very different salad-eating experience, and we love it! The salad has various textures, but more than that, it is filling, hearty, and, most importantly, delicious. Just make sure that you thoroughly chop the broccoli into small pieces because large raw broccoli chunks may be difficult to chew and enjoy.

There are a lot of broccoli salads out there, especially pre-made bagged salads that you see in the store. You can enjoy these while cleansing, so long as you avoid the bagged nuts and packaged dressing. The nuts are usually candied and those dressings contain excess fats, added sugars, and other ingredients you cannot enjoy while cleansing. Other than the dressing and nuts or dried fruit, the salad portion is excellent, convenient, and acceptable to enjoy during the cleanse. That is a little pro tip, a pearl of wisdom if you will, for all you cleansers out there.

When it comes to choosing the kale for this salad, you can go for the variety you enjoy, but lacinato kale is a great choice. The leaves have a dark green color and are less curly than other kale varieties. These leaves hold up very well with the other ingredients in this salad. Because kale is a sturdier leafy green, it holds up for a day even if you dress it. Refrigerate the dressed salad overnight and enjoy it the next day for lunch. It’s like you’re meal prepping without knowing it!

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