Creamy Tahini Chopped Salad

Creamy Tahini Chopped Salad (via Lately I’ve been trying to challenge myself to work on more salad dressings that can be made with ingredients that I generally already have on hand. I will often change up what vegetables I include in salads, mostly based on whatever I have in my refrigerator. But I love adding to my ever-growing list of easy-to-make salad dressings. This one features tahini and is sort of, kind of, a lighter version of this spicy peanut sauce.

Creamy Tahini Chopped Salad (via dressing is creamy and quite balanced with a little spice and a little sweetness. If you want more spice, add a little more red curry paste or throw in some red pepper flakes. If you want to keep this vegan, make sure to use a vegan-friendly red curry paste, as it often contains shrimp otherwise.

Asian chopped saladCreamy Tahini Chopped Salad, makes two big salads or could be divided into four if served with an entrée.

For the dressing:
1/4 cup tahini
1 teaspoon red curry paste
1 tablespoon maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves of garlic, minced
salt + pepper to taste

For the salad:
one head of romaine lettuce, chopped
1/2 head of purple cabbage, chopped
1/2 red bell pepper, chopped
two green onions, chopped (ends discarded)
1 cup cooked edamame (I used frozen that I thawed completely)
1/3 cup cashews, chopped

Prepare your salad ingredients, which mostly involves chopping everything. Feel free to channel your inner Swedish Chef for this. And again, feel free to change up your ingredients based on what you have. I have the addition of edamame for some extra protein, and I personally LOVE chopped nuts on almost anything, but especially salad.

Creamy tahini dressingFor the dressing, once you have the garlic minced, simply whisk everything together until well combined. Taste and add salt and pepper to your liking.

Creamy Tahini Chopped Salad (via Now you’re ready to toss your salad in the dressing and get down to business. Enjoy! xo. Emma

Note: If you are enjoying this dressing as part of the Weekday Weekend Challenge be sure to double check your red curry paste for added sugars. There are many available that don’t contain anything weird, but always good to check as I haven’t tried every brand out there.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

  • I made this salad tonight and I’m officially obsessed. Thank you for combining things I always seem to have in my fridge but always use in the same old ways.
    So good!

  • This salad looks amazing! I wish I was eating it for lunch today!


  • This salad looks so yummy! I’m always looking for new salads to try at home.

  • This looks SO GOOD! On my list of recipes to try!

    Xx Taylor

  • We love these ingredientes and today we bring the sweet recipe!

  • This looks delicious! Definitely going to give it a go.


  • It’s taken me over ten years of living in Israel to finally figure out why people make such a fuss about tahini. Now I adore it and basically see it as the Middle Eastern mayonnaise! It’s also great in its raw form mixed with honey, either on toast or drizzled onto Greek yoghurt.

  • I love the dressing, it sounds very delicious for such a salad!


    Many thanks for sharing this first-class post. Very inspiring!

  • I love the use of tahini here – I’m sure it gives the dressing an amazing flavor. All of those pretty colors and awesome textures are to die for!

  • Yum! This salad looks delicious!! I love creamy dressings on fresh, crunchy romaine!

  • Looks delicious and so healthy. Living in a hot climate we eat a lot of salads and so are always looking for new ones to try. This looks like a good one. Enjoy!!!

  • I’m allergic to peanuts, but the mix you’ve made looks amazing!

  • I love that your dressing has the prefect balance of salty, sweet, and spice!

  • I knew when I saw the title of this post that you were the writer, Emma! You always share the most delicious AND healthy recipes, especially ones that have a slightly international-twist. Can’t wait to make this 🙂


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