Salad dressings

A delicious dressing makes eating plants easy. So always keep one in the fridge to dress up a salad or some raw or roasted veggies.

Method of all: whisk up all ingredients by hand or in a blender. Make double so you have extra in the fridge for the week!

Vietnamese Dressing

¼ cup fresh lime juice

1 tablespoon rice wine vinegar

2 teaspoons soy sauce

¼ cup fish sauce

¼ teaspoon salt

¼ teaspoon toasted sesame oil

2 tablespoons honey

1 teaspoon minced garlic

1 teaspoon minced ginger

2 tablespoons finely diced red onion or shallot

Mexican Green Goddess Dressing

1/2 cup greek yogurt

1/4 cup coriander

2 spring onions, roughly chopped

1/4 cup lime juice

5 slices of green jalapeno from a jar, seeds removed

1/2 cup extra virgin olive oil

1/2 tsp course sea salt

1 tbsp honey

Creamy tahini dressing

1⁄4 cup tahini

3 tablespoons lemon juice (from 1 to 1 ½ lemons)

1 tablespoon extra-virgin olive oil

1 medium clove garlic, pressed or minced

½ teaspoon Dijon mustard

¼ teaspoon fine sea salt

2 tablespoons water

Freshly ground black pepper, to taste

Carrot Ginger dressing

2 carrots, peeled and chopped

2 shallots, peeled and chopped (or half an onion)

1/4 cup roughly chopped fresh ginger

2 TBSPs white miso paste

1/4 cup rice vinegar

2 TBSPs honey

2 TBSPs toasted sesame oil

1/2 cup olive oil

1/4 cup water

1/2 tsp salt

1/2 tsp freshly ground black pepper

Peanut sauce

½ cup natural peanut butter

2 tablespoons lime juice

2 tablespoons rice vinegar

1 tablespoon sriracha

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

2 teaspoons maple syrup

1 teaspoon grated fresh ginger

4 to 6 tablespoons water, as needed

Chipotle sauce

3/4 cup Greek yogurt

1 TBSP chipotle paste

1 garlic clove, peeled

1 teaspoon lime juice

1 teaspoon extra virgin olive oil

1 teaspoon honey or maple syrup

Sea salt and freshly ground black pepper

Coriander lime dressing

2 cups fresh coriander

1 garlic clove

¼ cup lime juice

2 teaspoons maple syrup or honey

½ teaspoon ground coriander

½ teaspoon salt

½ cup extra virgin olive oil

1 avocado or ½ cup Greek yogurt

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Tandoor salmon with spinach and lentils