Healthy Salad Dressings (5 Minutes)
These Healthy Salad Dressing recipes are delicious with salads, veggie bowls, or baked tofu. Just 5 minutes to make, nut-free options, gluten-free, and vegan.
Servings: 6 servings each
Ingredients
Carrot Ginger Dressing
- 2 large carrots peeled and roughly chopped (about 1 cup of 1-inch pieces)
- 1 ½ tablespoons grated ginger (about 1 ½-inch piece, peeled)
- 2 tablespoons maple syrup or to taste
- ⅓ cup extra-virgin olive oil
- 1 ½ teaspoons toasted sesame oil (optional but recommended)
- 1 tablespoon mellow miso (optional but recommended)
- ⅓ cup rice vinegar (unseasoned)
- 1 to 2 tablespoons lime juice or to taste
- Salt to taste
Green Goddess Dressing
- ½ cup raw cashews soaked overnight or in hot water for 15 minutes
- ¼ cup packed cilantro or parsley
- ¼ cup packed fresh basil or 1 tablespoon dried basil
- ¼ cup loosely packed fresh chives
- Juice of 1 lemon
- 1 clove garlic
- 1 teaspoon coconut aminos or tamari
- ⅓ cup water
- Salt and pepper to taste
Creamy Nut-Free Dressing
- ½ cup toasted sunflower seeds
- 1 clove garlic
- 1 teaspoon crushed red pepper (optional)
- 1 tablespoon mellow or white miso
- Juice of 1 lemon
- ¾ cup water
- Salt to taste
Instructions
- Carrot Ginger: Blend carrots, ginger, maple syrup, olive oil, toasted sesame oil, miso rice vinegar, and 1 tablespoon lime juice. Adjust lime juice, maple syrup, salt, and pepper to taste.
- Creamy Green Goddess: Blend drained cashews, cilantro, basil, chives, lemon garlic, coconut aminos, and water until smooth. Add salt and pepper to taste.
- Creamy Nut-Free: Blend toasted sunflower seeds, garlic, crushed red pepper (if using), miso, lemon juice, and water until smooth. Add salt to taste.
Notes
-
- For nut-free Creamy Green Goddess: Use unsoaked toasted sunflower seeds instead of cashews.
- Storage: Refrigerate Healthy Salad Dressings in a bottle or jar with a tight-fitting lid for up to 10 days.
- For serving: Serve with a healthy vegan salad, baked tofu, or roasted veggie bowls.
