Tahini Goddess Salad Dressing Recipe - Food.com (2024)

24

photo by Sharon123

Reviews

1. With a bottle of store boughtAnnie's Goddess Dressingby my side in the kitchenas reference, I mixed and adjusted this copycatrecipe until I got it just right. My husband and I both agreed that this dressing is better than the original. You can thin it down with water if you like a more pourable salad dressing or keep thicker and use as a dip for vegetables and chips. I added one heaping tablespoon of chopped fresh parsley.(Parsley is one of the ingredients in original Annie's that is missing fromthis recipe.) I also made two versions: one using the twodifferent sesame oils aboveand the next batch usingolive oil. I use the best quality oils I can find. If you want to tone down the pronounced sesame taste a few notches useolive oil. However, we liked both versions equally. The salad dressing is best made several hours in advance to allow the ingredients to work their magic. One more thing, I was out of myhomemade tahini so I usedan organic brand made by the Maranatha Natural Foods' Company in Oregon. It is a roastedtahini which eliminated theneed to toast the sesame seeds as indicated in the recipe. You've made friends of mine and coworkers of husband's very happy to have found this jewel of a recipe. Thank you for sharing it with 'Zaar.

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   COOKGIRl

2. Very Good recipe. Thank you so much for posting. I used Bragg's raw organic unfiltered apple cider vinegar in place of the red wine vinegar to be more consistent with Annie's ingredients. I found that I needed a little extra lemon juice and vinegar. Looking forward to making it again and having fun tweaking it. Thanks again!

   Orange Walk girl

3. I LOVE this recipe! So happy to have found it. I just spent close to $10 for two bottles of Annie's and decided to find a cheaper alternative, and finally overcome my addiction, and this recipe fit the bill!<br/>I used organic wheat-free Tamari (soy sauce) instead of the Shoyu, and plain, unsweetened rice vinegar. I didn't have roasted sesame oil, and figured the Tahini should have enough sesame. I instead used a lite-tasting olive oil. It turned out great!

   ifiddle

4. Very good recipe! I used unhulled homemade tahini in it. When finished, mine wasn't too thick at all, as others mentioned. In fact I also threw in a little homemade hummus and it was a great addition.

   Karen M.

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5. It tastes pretty good but it was SOOO thick I had to add juice from 2 lemons & an extra 1/4 cup of water.

   TmOlive

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Tweaks

1. I use a Magic Bullet to combine. For those who find the scallion too strong, add near the end of blending or hand mince and fold in. More labor but it avoids the overly strong taste that one gets from pureed members of the onion family.

   Pizzaman83

2. Very Good recipe. Thank you so much for posting. I used Bragg's raw organic unfiltered apple cider vinegar in place of the red wine vinegar to be more consistent with Annie's ingredients. I found that I needed a little extra lemon juice and vinegar. Looking forward to making it again and having fun tweaking it. Thanks again!

   Orange Walk girl

3. I used apple cider vinegar because that's what is listed on Annie's ingredients. I don't recommend doing that unless you don't like that vinegar tang, which I reeeeeally do. Anyway, I added extra red wine vinegar and was able to get it to my liking. I also used tamari instead of soy sauce. I would say this is as delicious as Annie's.

   messystation

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