Sesame Remoulade - Cook For Your Life- anti-cancer recipe
Sesame Remoulade
Servings: 6
Prep time: 15

This tasty version of a remoulade dressing is made with tahini. Unlike the original, it is eggless and serves as a great substitute if you’re either on chemo and can’t eat raw egg, or if you are vegan . This Sesame Remoulade is equally delicious with steamed greens, crunchy salads, or in a sandwich.


  1. In a bowl beat the tahini and mustard together until well blended. Beat in the vinegar.
  2. Add the olive oil, a little at a time until the sauce starts to thicken and emulsify. Beat in the water as needed, a little at a time, until you have a creamy, emulsified sauce. Beat in salt and a little freshly ground black pepper, to taste.


  • 1 tablespoon tahini (See Ann’s Tips)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons water (optional)
  • Salt and pepper, to taste

Nutritional Information


77 cals


8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

6 g


1 g


0 g


0 g


1 g


39 mg

*per serving

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Ann's Tips and Tricks

Makes about 1/2 cup dressing which will keep for about a week in the fridge.

Tahini is a nutritious creamy nut butter made with roasted sesame seeds much used in Middle Eastern cooking. It is packed with B-complex vitamins and a slew of minerals, but if you have any sensitivity to tree nuts take care. Although sesame is a seed, you should probably check that it doesn’t trigger an allergic reaction with you.




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