Most dressings out there on the market use tons of oil. If you avoid highly processed and refined products like oil, try this oil-free template for dressings. Start with lemon juice and vinegar (or pick one or the other), add a little bit of date syrup, mustard (I like dijon), and any herbs and spices you like or leave them out completely. If you include overt fats in your diet, feel free to also add a little tahini to your dressing. This recipe is very versatile.
You can store this in the fridge for about 4 days and use as needed as a salad dressing. Or I like to mix the entire batch with shredded cabbage, kale, or other hearty greens and veggies that can stand up to the acid without getting soggy. This way I have a salad ready to go!
Here’s one example with red cabbage, kale, green peppers, and cucumbers. Mix up a giant batch and eat it for the next 3 or 4 days.
And another tasty combo of green cabbage, kale, parsley, red onions, shredded carrots, and chunks of apple.
Basic Go-To Dressing, Oil-Free
Course: DressingCuisine: Vegan, Oil-freeDifficulty: Easy4-6
servings5
minutesIngredients
2 tablespoons lemon juice
3 tablespoons balsamic vinegar (or any vinegar you like)
1 tablespoon date syrup (or blend dressing with 1 date)
2 tablespoons mustard (any kind)
½ teaspoon garlic powder
½ teaspoon dried dill
Optional: Salt and pepper to taste
Optional: 1 tablespoon tahini
Directions
- Place all ingredients in a small jar, secure the lid, and shake until well combined.
- Store in the fridge for up to about 4 days. Or mix with sturdy greens like kale and cabbage for a quick slaw-like salad that will also keep in the fridge for about 4 days.
