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When I’m not feeling too fancy, I just squeeze some citrus juice over my greens. Today though, I just happen to have made 2 dressings. I’ll post the recipes =)
I’ve tried so many recipes and some were good, most not so good. So I’ve learned to keep it simple.
1/2 C Olive Oil, Tbs Nama Shoyu (or Braggs), Tbs Apple Cider Vinegar, 1/2 Lemon juice, lots of curry powder then I chop up a 1/2 to 1 avocado, put it in a jar, shake and pour. I never measure anything and I make it fresh each time. With the nama shoyu I don’t need to add salt but do add pepper. It goes on anything.
The best dressing I’ve made is out of simple raw olive oil and red wine vinegar. pure heaven.
I made one that resembled ceasar dressing, and it’s actually pretty good, I have tried it full strength and a bit watered down. I will have to see if I can find it. I have found I don’t particularly care for extra virgin olive oil on anything in a significant amount, so I use other oils in it’s place.
One of my basic fav’s : small spoonful of tahini, ACV, agave, minced garlic, blk pepper, and blend in some olive oil. I make it in small 1-2 serving batches. Sometimes instead of the tahini I’ll use miso, or a raw dijon mustard concoction, just something to act as an emulsifier cause I like my dressings a bit on the creamy side. Sometime I use lemon juice instead of ACV. From there depending on my mood I’ll mix in various fresh herbs or hot pepper flakes… whatever comes to mind!
Splash of olive oil, splash of Braggs, squeeze of lemon, spinckle of dulse flakes, graound pepper and cayenne! That is pretty much what I put on my salads every day!!
I love it!!!
it depends on your taste… whether you like vinaigrette, creamy ceasar-type, or something sweeter. but basically you’ll need an oil, an acid, an optional sweetener, and then for variety you can add ginger, spices, and various herbs. also, adding zucchini and/or celery adds natural salt and makes it super creamy without more oil.
last night i made one with olive oil, lemon, a little raw mustard and a handful of cilantro. i like the green dressings personally.
Avacado, parsley, olive oil, lemon and garlic blended together for a creamy, bright green (not to mention filling) dressing for salads, and everything else! Also very good with a dash of cayenne pepper.
Thanks guys!!!
Speaking of Miso… does anyone know if you have to go by the expiration date, or will it last past that? How far past it? I’ve used keifer that had way expired and it was still fine, but I don’t know anything about miso.
Thanks for any help.
well I only use my miso maybe once a week on average.. I don’t know. All I know is that I have 2 different kinds, both good and live, and they’ve been sittin in my fridge for at least a few months. They seem perfectly fine, still taste good! If they’re bad, oh well, I guess I’m eating bad miso then! haha. No ill effects!
sometimes I just squeeze some lemon juice on my salad…I get lazy with dressing haha…this is a good post, I was going to make the same thread and now I don’t have to :)
I use tahini, olive oil, lemon juice, acv, garlic, parsley, chives, and sea salt and pepper to taste… it is like Goddess dressing. My fave!
I’ll have to try that pundee! It sounds really good!
there are some tasty sounding dressings!!!
Where can you get Nama Shoyu (in canada) organic grocers What is it??
Nama Shoyu is not raw. It is “living” bacteria that feeds on cooked soy sauce…. basically. I think.
Thank you everyone for your ideas/recipes; I was also wondering about salad dressing ideas!
Renoir is right. Nama Shoyu is soy sauce that is made from cooked soybeans (miso too). The “unpasteurized” brands are cultured and then packaged and sold without being pasteurized, so the cultures (bacteria) are alive, as opposed to regular soy sauce & miso that are pasteurized after they are made.
I like the creamy salad dressings like 2 tablespoons of tahini, 1 teaspooon of paprika powder, chilli, black pepper, salt, some lemon juice and olive oil blended together. it may be necessary to add a bit of water as well. Sometimes I chop some parsley into it too.
flybaby, that sounds good – thanks!
You are welcome :)
I make my own tahini for it, as I can’t get raw ones here. Sometimes I make a whole jar of it and keep in the fridge.
How do you make tahini?
flybaby, How long does it keep in the fridge?
For me not too long :)
Anyway it lasts for maximum 5-6 days in an airtight container.
Oh my, I had to delete the dressing I posted. Not only did I suggest non raw Nama Shoyu but I added honey to boot. Ok, so the honey was raw but eeek, SOOO sorry dear Vegans. Talk about voilating my fellow forum friends :( Please accept my apology. I’m glad people brought up what this site really stands for because clearly I did a booboo.
Sorry!
angie, I make the tahini the following way:
I grind the sesme seeds in a coffee grinder, then in a food processor mix it with some water, lemon juice and salt. And that’s it, the quantity of the ingredients depends on your taste! If you want you can add some olive oil too, however I usually don’t. If you want your tahini to be thicker you can add some ground flaxseed as well, for a cup of sesame seeds I musually use 1 tbs. flax.
sounds great flybaby!!
flybaby, thanks!
You are very welcome!
Oh I forgot that you can add 1-2 cloves of garlic too, if you don’t have social appointments for the day :)
coconutty & renoir, what is ACV?
flybaby – that sounds great! I have been wanting to make a creamy garlic dressing, and I have a bunch of sesame seeds, but I didn’t know what to do with them – YUM!
Apple Cider Vinegar