Cold water helps emulsify the tahini, suspending the fat molecules and creating a whipped, velvety consistency
Quick & Easy Vinegar Coleslaw Dressing Recipe to Make Ahead Equipment 1 pint size jar whisk or hand-held immersion blender mason jar pour lid optional Ingredients 2/3 cup oil avocado, expeller pressed sunflower oil, neutral olive oil 1/4 cup apple cider vinegar (can use white if you have it try with white wine vinegar or rice vinegar for a change, too) 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard or other flavored mustard 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon celery seed, optional 1/4 teaspoon cayenne pepper, optional Instructions Mix all ingredients in a pint size jar and shake well or whisk between two hands
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