This cilantro-lime tahini dressing recipe could not be easier to make – just combine the ingredients in a blender and puree! Less than 5 minutes from start to finish.
The one thing I never, ever buy at the supermarket is bottled dressing. Most dressings on store shelves are made with poor quality oils, tons of unnecessary sweeteners, emulsifiers, preservatives, and artificial ingredients. Not to mention, most store-bought dressings taste… well, not very good.
If you’re housing any store-bought dressing in your fridge now, walk on over there, pick up the bottle, and read the ingredients. If you don’t recognize the words, take the bottle and throw it in the trash – you do not need that kind of negativity in your life. (#selfcare)
Mixing up a batch of homemade dressing has been an easy and essential part of my meal prep routine for years. Whether I’m making salads, grain bowls or noodle salads throughout the week, having a dressing prepped in advance really streamlines the dinner-making process.
This cilantro-lime tahini sauce recipe is one of my go-to’s. The cilantro (or coriander, to our friends across the pond) lends a fresh, herbaceous quality to the dressing, while the lime juice adds tang and balances the richness and nuttiness of the tahini. And the pale green color is just gorgeous!
How to Make Cilantro-Lime Tahini Dressing
This sauce could not be easier to make. All you need to do is combine tahini, water, lime juice, lots of fresh cilantro, garlic, and salt in a standard blender, Vitamix, or Nutribullet, and blend until smooth. Then transfer to a lidded airtight container and keep in the fridge for up to 4 days.
Tips for Buying Tahini
- Tahini is a sesame seed paste that’s widely used in middle eastern cooking. You can find it in most supermarkets today, either alongside the nut butters or in the international foods aisle.
- Be sure to read the ingredient label when purchasing tahini – the only ingredient should be sesame seeds.
- Tahini can vary in taste and texture depending on the brand. You may have to try a few before finding one you love. In my experience, middle eastern brands are the best, and the lighter the color of the tahini, the less bitter it is. Whole Foods 365 is a reliable option.
- An opened jar of tahini will last in the fridge for up to 6 months. Aside from this cilantro sauce, you can slather it on toast (like peanut butter!), add it to smoothies, or try it in desserts (like these amazing vegan tahini brownies).
Servings Suggestions
Use this cilantro-lime tahini sauce to dress your favorite greens (it’s especially good on massaged kale!), or to drizzle on a grain bowl, mujadara, or over roasted vegetables. You can also serve it alongside veggie burgers or falafel, or as a dip for chips or crudités.
Watch the Video
More recipes with tahini…
- Vegan Tahini Brownies
- Massaged Kale Tahini Salad with Crispy Chickpeas
- Dairy-Free Tzatziki Sauce
- Vegan Carrot Fritters
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
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Cilantro Tahini Dressing
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 minutes
- Yield: About 1 cup 1x
- Category: Sauces
- Cuisine: Middle Eastern
Description
This tahini dressing is perfect for salads, grains bowls, falafel, and veggie burgers. You may also use it as a dip for crudités.
Ingredients
- 1 packed cup cilantro leaves with tender stems (about 1 small bunch)
- 1/2 cup well-stirred tahini (see note below)
- 1/2 cup water
- 1/4 cup fresh lime juice (from 2 to 3 limes)
- 1 medium garlic clove
- 1/2 teaspoon fine sea salt
Instructions
Combine all the ingredients in a blender, Vitamix, or Nutribullet. Puree until smooth, stopping to scrape down the sides of the blender as needed. Taste and adjust the seasonings if needed. Scrape into an airtight container and store in the fridge for up to 4 days.
Notes
- Be sure to read the ingredient label when purchasing tahini – the only ingredient should be sesame seeds. Tahini can vary in taste and texture depending on the brand. You may have to try a few before settling on one you like. In my experience, middle eastern brands are the best, and the lighter the color of the tahini, the less bitter it is. Whole Foods 365 is a reliable option.
- Be careful not to overblend the sauce. Too much blending may overheat your tahini and alter its taste (making it too bitter).
Nutrition
- Serving Size: 2 tablespoons
- Calories: 96
- Fiber: 1.9 g
- Protein: 3 g
Keywords: dressing, tahini, lime, cilantro
Courtney says
I made this with sunbutter instead of tahini because sesame destroys my guts and it is PHENOMENAL. I think I ate a good amount of it off a spoon..Making a tempeh burrito bowl with it tonight!!
Alexandra Shytsman says
Woohoo! So happy you enjoyed this, Courtney 😀 Thank you for the feedback – glad to know this works with sunbutter, too.
Ana Huma says
Can this sauce be frozen?
Alexandra says
Hi Ana. I haven’t done it but my thought is no. This sauce is all about the freshness of cilantro and I’m afraid the freezer would alter the flavor. But there’s no harm in trying! Let me know how it turns out if you do 🙂
Julia says
Why does it only last 4 days? All of the ingredients last MUCH longer than that (except cilantro of course).
Alexandra says
Hi Julia! While it definitely won’t get moldy in 4 days, because the cilantro is broken down, it does oxidize and start to taste funny. You can probably push it to 5/6 days though 🙂
Elizabeth says
I maDe this reciPe, and i thoUght it was too bitter at first and was afriad i had messed it uP or something, buT I tried it witH a biTe of mY main dish (sweet potato With black beans and AVOcado) and it was great!
Alexandra says
Thanks for the feedback, Elizabeth! Sometimes tahini can seem bitter on its own.
Jess says
This is such an amazing recipe! I’ve made it twice now- the first time I made half the recipe and mixed with my immersion blender. It was great. This time I made the full batch in the vitamix. I’ve been using it in a Whole 30 tuna salad and just now I smeared it on a hard boiled egg with salt, pepper, and a few slices of green onion. This is definitely going into regular rotation at my house!
Alexandra says
That’s so awesome to hear, Jess! I love the versatility of this dressing too 🙂 Love the hard-boiled egg idea!