Browse through our collection of healthy and delicious salad dressings that will sure make any salad taste amazing.
This oil and nut/seed free dressing is so delicious and versatile you can put it to pretty much anything and use it for so many things! You'll only need a few ingredients for a colorful and super tasty dressing that can be also served as a dipping sauce for snacks or to have whenever you have guests! Just serve it with your favorite veggies or crackers! Thanks to Priscilla Soler of Gastrawnomica for this great dressing!
Kelp noodle pad thai with a fresh almond and coconut butter sauce, seasoned lightly with coriander, jalapeno, nama shoyu and lemon. Delicately marinated and dehydrated baby bok choy and white crab mushrooms join the ensemble for a complete meal full of delicious flavor!
The Wild Empress Salad, an updated raw vegan version of the classic Waldorf Salad. The salad makes a perfect appetizer, light meal, or main meal.
It’s loaded with nutrients and has blood building properties from the beets. You can add many different types of dressing to this one, today we’re using Honey Mustard Lime dressing.
This is the perfect salad to ease your way into eating more kale! It's covered in a creamy, tangy mayo and topped with a smoky walnut crumble.
I love raw dips! They’re one my favorite thing to play with in the kitchen due to the endless combination and creative variations you can make, and it’s even more endless what you can combine with them – veggies, raw crackers, raw breads. I really like to make this cilantro lime dip and use it to make stuffed red pepper – an easy to make and living food dinner idea (in case you’ve been running out of ideas.) I just made this cilantro lime dip with beet and turnip chips and it’s absolutely delicious…
Tahini. Dear, sweet, slightly bitter but oh-so-delectable, nutrient-rich and totally unique, tahini from the heavens. I heart thee!
Tahini has filled the void where ranch once resided. Tahini, with its tang and bite, with its high protein and exceptional calcium count, with the sort of ubiquitous zest that will accompany any flavor profile. Tahini is like the “jeans” of the food world!
And this dip, just a little bit different every time I make it (which is why it’s so dang wonderful), is the “perfect pair”. It goes. with. everything.
I slather it on raw crackers. I use it as a salad dressing. I pour it over roasted root veggies and baked potatoes. It’s a great for dunking sandwiches and it’s equally divine as a mayo replacer/bread spread. And of course, it’s my ultimate, go-to raw veggie dip.
The following recipe is written in approximations, because that’s how I roll with it. That’s why it’s fun! You can work with what you have on hand and you can adjust to suit your tastes. Get creative with it and play around!
I considered naming this one “raw vegan protein butter” since it’s loaded with complete protein from the sprouted quinoa. When I make it I store it in the fridge (for no more than 2 days) and use as dip, dressing or butter. This time around I grabbed a few baby carrots from the garden and paired with the smoky butter it was the most perfect afternoon snack. You are very welcome to do the same but be prepared for the complete and utter perfection of texture and flavor combination.
The best raw food recipes are often the easiest to make! This is a staple recipe because it is SO healthy, involves lots of greens and veggies, and comes together in mere moments. The marinade is a classic blend of ginger, sesame, tamari and lemon juice. It is used to both marinate the mushrooms and also as a dipping sauce for your wraps. You can add in tahini or almond butter to the sauce if you would like a thicker, creamier consistency. 1 large collard leaf will usually yield enough for two smaller wraps once de-stemmed. Create as many wraps as you feel called to make!
There is something so infinitely delicious about a fresh berry vinaigrette on a bed of tender garden greens. This fabulously pink salad dressing pairs well also with juicy heirloom tomatoes, cucumbers, and sunflower sprouts! A perfect vinaigrette will have a 3:1 ratio of oil to vinegar as the base, and contain a variation of different herbs, spices, fruits or veggies. The options are truly endless!
Dreena says, "When I concocted this entirely “raw” Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous – almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes."
A simple, tangy salad of romaine, kale, and fresh onion topped with a light blueberry vinaigrette made from fresh berries, olive oil, coconut nectar, and apple cider vinegar. Try coconut vinegar too for a slightly more fruity alternative. The dried blueberries lend a wonderful sweetness and chewy texture that works just like raisins, only with more antioxidants and nutrition.
Every epic raw food recipe begins with a solid base. This recipe for sour cream by Sarahfae is just the base that many wonderful dips and sauces need! Of course it can also be used on it's own as a simple sour cream on perhaps a raw cabbage leaf taco or other delicious mexican foods inspired dishes. You'll see many of Sarahfae's recipe's call for her AtV Sour Cream so it's important to know exactly how to prepare it! It will keep for up to 3 weeks in the fridge as long as it's in an airtight container, or can also be stored in the freezer for up to 3 months. Have some handy at all times!
Wow your taste buds with this delicious creamy tangy miso garlic sauce that can also double up as a dressing! Cashews combine with lemon juice, mellow white miso, apple cider vinegar, onions, shallots and garlic, and a hint of dates to sweeten and mustard seed powder for that kick of flavor. This recipe can be used as a dressing for green salads or even sea veggie salads, a dip for collard wraps, or try spreading it on a tart crust and using it as a "cream cheese" layer. This recipe calls for unpasteurized miso which is rich in health probiotics and helps boost the immune system. There's nothing like a yummy sauce to take an ordinary meal from drab to fab!
Thanks to Sarah Britton, we now have instructions for how to turn chlorella into a delicious creamy sweet drizzly sauce that can be added to desserts and breakfasts! Chlorella is a single celled blue green algae that is incredibly rich in all nutrients needed by the human body. It is nearly 60% protein by weight and contains high levels of beta carotene, iron, b vitamins, trace minerals and chlorophyll! It offers antioxidant capabilities, helps bind and remove heavy metals from the body, and can help elevate pH to a more alkaline level. We find that honey works best for this recipe but feel free to use your liquid raw sweetener of choice.
Gone are the days when enjoying a tasty salad dressing also means enjoying loads of fat, salt, and processed ingredients. You will love this creamy rich caesar salad dressing by Young and Raw. It works very well as a dip for veggie crudités and of course as a healthy and vegan alternative to the traditional caesar dressing found in many restaurants and stores. Sheleana from Young and Raw states that, "A good caesar dressing should be creamy, tangy, and bold in flavour." and this particular dressing hits the mark on all 3 fronts. Don't be afraid to share this dressing with non-vegan friends, they will love it just the same.
Tahini dressing is a classic staple in raw food cuisine for good reason. It as a very distinctive yet versatile flavor and is richly satisfying. Also, it goes very well with pretty much any vegetable mix under the sun. This recipe has a very nice balance of different tastes: sweet from raw honey, acidic from apple cider vinegar, creamy richness from tahini, saltiness and depth from shoyu, and spice and flavor from chives and garlic. And a nice mellow dose of fresh cucumber. Traditionally tahini is made by grinding sesame seeds into a thick butter. You can either make the tahini yourself by using a blender or food processor to blend the sesame seeds until smooth (which can take time and patience and you may need to add some additional sesame oil) or you can purchase pre-made raw tahini in jars. Having some good salad dressings around is a great help when it comes to success on a healthy diet! This recipe was an experiment by Chef Hannah Mendenhall and she encourages you to play around with ingredients and make it your own!
Salad may seem like a boring option for a meal, but we assure you it doesn't have to be. The magic is all in the combination of flavors, and of course in the dressing. A great dressing can transform a salad from drab to fab. We love this easy recipe, and the dressing has the perfect combination of creaminess from tahini, acid and tart from the lemon, as well as added sweetness from orange, coconut water and dates. And don't forget that spicy kick from ginger! It comes out thick, more like a sauce, which will make your salad a bit more filling and satisfying.
When local greens are in season, we cannot get enough of their fresh, green energy and want to prepare them in the most simple way possible. Add delicious candied walnuts and yummy dressing, and your are in for a real treat.
This is one of the most perfect breakfast salad that have been made recently and Gena has done it again with a beautiful toss of colors.