This tahini sauce is incredibly versatile. It enhances noodle bowls, mingles beautifully with roasted vegetables, brightens homemade slaw, and works perfectly as a salad dressing.
1 serving (for the Asian buckwheat noodles recipe; otherwise it serves about 2 as a dip or 3–4 as a dressing)
Prep: 1 min
GF, DF, VG, V, RSF
Ingredients:
- 2 tablespoons tahini
- 2 tablespoons tamari
- 1 teaspoon maple syrup or honey
- 3–4 tablespoons water
Combine all ingredients in a small bowl and whisk until smooth. Adjust the water a tablespoon at a time until the sauce reaches a slightly runny, pourable consistency.
Tips for use:
- Drizzle over grilled vegetable wraps for a creamy, nutty finish.
- Toss with warm buckwheat noodles and steamed greens for a quick, satisfying meal.
- Stir into shredded cabbage and carrots to create a tangy slaw.
- Use as a dressing for mixed salads or roasted vegetable bowls.
This simple tahini sauce keeps well in the refrigerator for several days. If it thickens, stir in a little water to loosen before serving.
Try it with these ideas:
Grilled Veg Wraps
Asian Buckwheat Noodles
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