Tahini Maple Dressing With A Shredded Beets And Black Radish Slaw With Almonds And Cranberries

Looking for a dressing that’s bursting with flavor and incredibly versatile? This Tahini Maple Dressing is a fantastic choice! Or you might like our Exotic Orange Tahini Dressing.

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It beautifully balances the rich, nutty notes of tahini with a touch of sweetness from maple syrup and a bright tang from white wine vinegar.

A secret ingredient, white miso, adds a wonderful depth of umami, while a pinch of red pepper flakes gives it a subtle kick.

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Cooking With The Flavor Umami

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This dressing is perfect for:

Salads and Slaws: Drizzle it over your favorite greens or mix into your favorite slaw (recipe for Shredded Beets And Black Radish Slaw With Almonds And Cranberries follows).

Roasted Vegetables: It’s an amazing accompaniment to roasted broccoli, cauliflower, sweet potatoes, and more.

Dips: Use it as a dip for fresh vegetables or even as a sauce for grain bowls.

About The Salad Dressing

Tahini is the star of the show. Made from ground sesame seeds, it provides a rich, creamy base and a distinct nutty flavor.

White Wine Vinegar adds a bright acidity that cuts through the richness of the tahini, preventing the dressing from being too heavy.

White Miso is a wonderful umami booster. It adds a subtle salty and savory depth that complements the sweetness of the maple syrup beautifully.

It’s a less common addition but really elevates the flavor profile.

Maple Syrup provides the sweetness to balance the other ingredients. Using pure maple syrup will give the best flavor.

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Just a pinch of Red Pepper Flakes adds a tiny hint of warmth and complexity without making it spicy.

Why add Water? It’s used to thin the dressing to your desired consistency. Be careful though, this recipe calls for 1/4 cup water. You can use less. But do not use more, as you will dilute the flavor.

Tahini Maple Dressing

¼ cup tahini

2 tablespoons white wine vinegar

2 teaspoons white miso

2 teaspoons maple syrup

Pinch of red pepper flakes

¼ cup water

In a small mason jar, add the tahini, vinegar, miso, maple syrup and red pepper flakes. Place the lid tightly over jar and shake vigorously.

Add the water (we suggest starting with 1 tablespoon and adding to your desired consistency – add only up to 1/4 cup no more) and continue shaking until the mixture is smooth and creamy.

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The slaw salad we made for the Tahini Maple Dressing is this:

Shredded Beets And Black Radish Slaw With Almonds And Cranberries

12 ounces Brussels sprouts, shredded

1/2 cup shredded golden beet

1/2 cup shredded candy cane beet

1/2 black radish, shredded

2 small yellow carrots, shredded

1/4 – 1/2 cup sliced almonds

1/2 cup dried cranberries

Add the shredded vegetables, sliced almonds and dried cranberries to a large salad bowl and mix ingredients thoroughly.

Need add starting with 1/2 cup of the Tahini Maple Dressing and mix in. Taste and add more dressing if desired.

This dressing will tame the bold earthy flavors of the shredded vegetables.

If you love Tahini like we do, then you’ll love making this Tahini-Roasted Sweet Potatoes Za’atar.

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Try These Dressing And Vinaigrette Favorites

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Craving Something New – Find Your Next Favorite Breakfast, Lunch, Brunch, Side Dish, Soup , Salad, Sandwich, Dinner And Dessert Recipes Here 👉🏽 Recipe Index

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