Creamy Tahini Dressing
- 1/2 c tahini
- 1/4 c Immune vinegar*
- 1/3 c raw kraut
- 2T coconut aminos
- 1tsp Dijon
- 2T nutritional yeast
- 1tsp dill weed
- 1/2 tsp thyme
- 1 date, pitted
- Pinch salt
- Water if needed
Use a blender to blend everything until smooth and creamy.
This is great dressing for a slaw with cabbage, peppers, spinach and sprouts or tossed with kale and dehydrated to make kale chips.
*immune vinegar is cider vinegar infused with mustard seed, horseradish, peppers, ginger and turmeric. Substitute plain cider vinegar if you don’t have Immune vinegar. 