Vegan Salad Dressing Recipes You Need To Try Now
Look, we get why salads get a bad rap. Salads you get at restaurants often make use of sad, boring, limp vegetables, and they often commit the greatest culinary sin of all: underseasoning. Bad salads can make healthy eating hard.
A salad is only as good as its dressing, and a good salad dressing should enhance the vegetables it coats. Though all grocery stores offer pre-made salad dressings, theres such a large variety of them that can make choosing the right one overwhelming, especially if youre vegan. Many rich, creamy dressings, for example, are generally not vegan-friendly because they typically contain eggs and/or powdered milk. Other times, those sneaky ingredients that arent vegan friendly may appear in a salad dressing thats seemingly fine for vegans be sure to read the label before purchasing!And if you cant find a vegan salad dressing? Make your own! The key is balance. But what else do you need to make a really good vegan salad dressing? How do you build the perfect vegan salad dressing every time?Below, we dip into some of our favourite vegan salad dressing recipes. We hope you find one that you like!
Oil-Free Balsamic VinaigretteFrom Simply Quinoa
Spicy Ranch DressingFrom Forks Over Knives
5-Minute Vegan Caesar DressingFrom Minimalist Baker
The Best Vegan Salad DressingFrom Food 52
Italian Herb DressingFrom The Spruce Eats via The Compassionate Cook
Spicy Cashew Sesame DressingFrom Minimalist Baker
Basil Pesto Salad DressingFrom Cookie and Kate
Forks Over Knivesthe Cookbook
Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day
The groundbreaking New York Times bestseller that will transform your healthwith 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive Forks Over KnivesThe Cookbook cant can
- Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
- Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
- Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables
- Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant Steaks
- Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
- The Amazing Bean: White Beans and Escarole with Parsnips
- Great Grains: Polenta Pizza with Tomatoes and Basil
- Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more!
Forks Over KnivesThe Cookbook
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” mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream.”Chicago TribuneThese recipes are so delicious . . . youll never miss the fat.Our Hen House
Forks Over Knives: Salads
Cook sweet potato glass noodles to package directions. Meanwhile whisk the dressing ingredients in a large bowl. Add glass noodles, edamame, spinach, green onions, cabbage, moringa, cilantro and sesame seeds to the bowl toss mixture. By Dawn Hutchins. Adapted from Forks Over Knives Summer 2019 Magazine, Page 31 Green Tea Noodle Salad.
Avocado Salad Vegan Recipes. 4,172 suggested recipes. Lentil Carrot Avocado Salad KitchenAid. radishes, fresh parsley, avocado, sunflower seeds, medium carrots and 9 more. Avocado Salad Madeleine Cocina. lettuce, salt and ground black pepper, parsley, jalapeno, olive oil and 2 more. Carrot Avocado Salad with Citrus Vinaigrette On dine chez Nanou.
I pay the same price for a BOOK with over 100 recipe!! One recipe is incomplete . The recipes are: Apricot Orange Vinaigrette Asian Sesame Dressing Avocado Cilantro Dressing Blueberry Balsamic Buttermilk Dressing Catalina Caesar Cilantro Lime Coconut Lime Curry Creamy Italian Dijon Poppy Seed Fench Garden Olive Greek Salad
How to make 15 Minute Cowboy Caviar: First whisk together the ingredients for the Southwestern Vinaigrette in a small bowl and set aside Now add the drained and rinsed beans and black eyed peas to a large salad bowl along with the corn, tomatoes and the chopped onions, veggies and cilantro. Pour the vinaigrette dressing over the top.
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Taco Salad With Cilantro
Pinch cayenne pepper. 6 cups mixed salad greens. ½ cup pecan halves, toasted , optional. 2 crisp apples, peeled, cored, and cut into ½-inch dice. 1. Blend the brown rice syrup, orange zest and juice, balsamic vinegar, mustard, cayenne pepper, and the reconstituted cranberries in a blender until smooth. Set aside. 2.
pepper, sea salt, lemon juice, silken tofu, cider vinegar, capers and 2 more. Creamy Cilantro-Garlic Dressing Forks Over Knives. garlic, fresh cilantro, soy sauce, rice wine vinegar, silken tofu. Vegan Green Goddess Dressing Feasting at Home.
The Best Chewy Chocolate Chip Cookies Recipe by Tasty. There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don’t use chips instead, opt for a mix of milk or semisweet and dark chocolate chunks.
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From the Publisher
Pure elegance. Dels recipes show just how sophisticated plant-based cooking can be. If you think gourmet cant be healthy, be delightfully disproved with this book.Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore and Happy Herbivore Abroad
“The recipes in this book are versatile, simple to prepare and, most important, tasty.“VIVMag
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Oil Free Salad Dressing
This balsamic Oil free Salad Dressing is so easy to make and ready in less than 2 minutes! Its tangy with a hint of sweetness and absolutely delicious. Whole foods plant-based, nut-free, oil-free, and gluten-free.
Have you been looking for an oil free vegan salad dressing recipe that doesnt taste like its oil free or vegan? Congratulations! Your search is officially over.
This delicious oil-free balsamic dressing is homemade but taste like its right off the shelf. Its incredibly easy to make and super versatile. Enjoy it on your salad, sandwich, or pasta.
It doesnt get any easier. Ready? Lets do this!
Forks Over Knives Ultimate Cooking Course
Directions. Add the cashews into a small bowl and cover with boiling water. Soak for 1 hour. Alternatively, you can soak the cashews in room temperature water for 8 hours or overnight. Drain and rinse the soaked cashews. Add all of the cashew cream ingredients into a high-speed blender. Blend on high until a super smooth sauce forms.
1/4 cup olive oil. 1/4 cup lime juice, freshly squeezed. 2 tablespoons cilantro, 2 cloves garlic, crushed. 1 teaspoon brown sugar. 3/4 teaspoon red chilli flakes, adjust to your preference of spice. 1/2 teaspoon ground Cumin. 1 teaspoon salt.
Forks Over Knives Szechuan Slaw 2 This entry was posted on July 30, 2019 Szechuan Slaw is a sweet and savory Asian version of cole slaw perfect to feed a large crowd, as a snack, or light side dish.
Add 1/2 cup almond milk, cilantro leaves, garlic powder, salt, and pepper. Blend/process until smooth. Add additional almond milk, 1 tablespoon at a time, to thin the dressing until it reaches desired consistency. Taste and adjust seasonings, adding more garlic powder, salt, and/or pepper, if necessary. Use immediately.
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Healthy Gut Healthy Weight: The Plant Foods Connection
Presented by Dr. Will BulsiewiczJanuary 12, 2022
Replacing Oil in VinaigrettesThere are lots of taming-coating-sticking options other than oil that can be used to make vinaigrettes. A spoonful of nutritional yeast mellows a2-Minute Oil-Free Balsamic Dressing. A touch of maple syrup helps emulsify sauces like ourClassic Dijon Dressing. Fruit purées, such as the applesauce in ourMagical Applesauce Vinaigretteand the fig purée in ourBalsamic Fig Dressing add complex flavor. And fruit juice can be used as a luscious, oil-free base in tangy salad sauces including ourOrange Sesame Ginger Dressing andPomegranate Tarragon Dressing.
One of the easiest ways to replace oil in a vinaigrette is to switch it out for a mixture of water and seeds: specifically, chia, hemp, or ground flaxseeds. Commonly used as egg replacers in vegan baking, these three seeds create a thickened slurry when mixed with water. The result is a neutral-tasting liquid that holds other ingredients in suspensionand can be used in a basic vinaigrette that has less than 1 gram of fat per serving.
Basic Oil-Free Vinaigrette
1 teaspoon hemp hearts, chia seeds, or ground flaxseeds/flaxseed meal½ to 1 teaspoon mustard, preferably Dijon1 to 2 tablespoons vinegarSea salt and freshly ground pepper to taste
Looking for more guidance on whole-food, plant-based cooking? Check out Forks Meal Planner, FOKs easy weekly meal-planning tool to keep you on a healthy and delicious path.
Forks Over Knives Orange Sesame Ginger Salad Dressing
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Kale Salad With Maple Mustard Dressing
This recipe is from one of my favorite cookbooks, “Forks Over Knives”, the companion cookbook to the life-changing documentary, “Forks Over Knives”. The recipes are from Chef Del Sroufe with dessert recipes from Isa Chandra Moskowitz, the author of “Veganomicon”, and “Vegan with a Vengeance”, among other great cookbooks.
At a large Cape Health Fair with many restaurants preparing foods for the day, quite a few folks came by to tell me that this was their favorite dish. Wish I could take credit, but it goes to Chef Del! However, I did add a couple extra ingredients that gave it some more zip!
Recipe as is serves 4 – 6.
For the Salad:
6 cups kale, ribs removed,then shredded1 cup shredded red cabbage1 cup shredded carrots 1 cup finely diced broccoli florets2 oranges, peeled and diced 1/2 large fennel bulb 1 can chickpeas, drained and rinsed
1 cup cannellini beans2 T tahini 2 T stone-ground or Dijon mustard2 T nutritional yeast1-2 T low-sodium soy sauce, or Bragg Liquid Aminos1 T pure maple syrupzest and juice from 1 lemon1/4 cup water
In food processor blender, combine the cannellini beans, tahini, mustard, nutritional yeast, soy sauce, maple syrup, lemon zest and juice and 1/4 cup water. Blend on high till smooth. Add more water, as needed, to make a smooth consistency of your choice. Some like it smooth some like it thicker!
Forks Over Knives Cilantro Lime Dressing Recipe
Shepherd’s Pie with Garlic Mashed Potatoes. Choucroute Garnie l Plant-Based. Sweet Potato Lasagna. Coconut Braised Chickpeas w/ Spinach & Sun-Dried Tomatoes. Five Spice Powder. Berbere Spice Blend. Chili Powder. Nut/Seed ‘Milk’. Black Bean, Spinach & Smoked Gooda Quesadillas.
Lime, cilantro, chile and olive oil–so simple and so good. Since our theme this week is Summer Salads , I knew I needed to break it out and create a salad worthy of it. This one is definitely worthy of the dressing–one of the best green salads I have ever made.
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What Inspired This Vegan Kale Salad
Early in our days of plant-based eating, we had been relying heavily on the foods that seemed obvious to us. They were filling and easy to prepare. Lots of brown rice, black beans, avocado, salsa from the jar. This was all fine and well but we started to crave a bit more variety. When you dont have a deep mental recipe bank, your lazy everyday meals can get repetitive very quickly. We needed to diversify.
My wife Maggie and I picked up an issue of Forks Over Knives and came across a kale salad with quinoa and roasted winter squash . The combination of roasted squash and kale with nuts and dried fruit seemed like a great place to start. It used fall/winter ingredients, so we could take advantage of the produce in season for the next several months. We bought some kale, squash, and sweet potatoes and started experimenting.
Cilantro Lime Salad Dressing
3/4 C cilantro. 2/3 C cannellini beans . 1/4 C water. 1 T agave. 1 pinch of salt. 1/4 C lines or lemons juice . If you want it to be a little thicker you can add 1/8 t of xanthan gum or if you place it in the fridge for a couple of hours it will thicken up.. Forks over knives recipe Cilantro Cashew Dressing.
Add beans, tomatoes, corn and water chestnuts to a bowl and mix. Rinsing the beans well. Add cilantro, lime and balsamic vinegar and mix again. Serving Size: 4 Number of Servings: 4 Recipe submitted by SparkPeople user LENDYWPENDLETON.
The “Forks Over Knives” book has arrived!! Remember the “Forks Over Knives” movie that was featured on the Dr. Oz show . Yeah, I have A LOT of health/cook/raw uncook books. It’s a hobby. I pre-ordered the “Forks Over Knives” book from Amazon, thinking, it’s cheap & fun entertainment, not expecting it would be a great cookbook!!
Creamy Cilantro Garlic Dressing Adapted by Forks Over Knives. 1 12oz pack of organic silken tofu ½ cup rice wine vinegar ¼ cup Tamari or low sodium soy sauce 23Garlic cloves ½ bunch fresh cilantro Combine tofu, vinegar, soy sauce and garlic in a blender of food processor until smooth.
Sweet Potato Lasagna. Coconut Braised Chickpeas w/ Spinach & Sun-Dried Tomatoes. Baked Tofu. Egg-Less ‘Egg’ Salad Sandwich. White Bean Hummus. Lentil Saag Dahl. My Mama’s Potato Salad. Savory Squash Soup. Yellow Split Pea & Butternut Squash Soup.
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Some Notes On The Dish
For the photos in this post, we used sweet potatoes roasted according to this recipe. That recipe produces awesome results but takes a bit of hands-on work. If you prefer something more hands-off, there is are basic roasting instructions in the recipe below.
You can add more maple syrup to the dressing if it is too tart for your taste.
Feel free to substitute other types of dried berries or roasted nuts for the cranberries and pecans prescribed.
- 4Tablespoonsapple cider vinegar
Broccoli Salad With Lemon Tahini Dressing
A delicious and healthy broccoli salad, with no mayo to be found can it be so?
Most broccoli salads start out wholesome enough: chopped or shaved broccoli, tossed together with raisins or dried cranberries, minced red onion, and nuts or sunflower seeds but too often end up drowning under a thick, mayonnaise-heavy, milk-based dressing.
Arguably, theres a time and a place for such classics, likely next to the equally mayo-slathered potato salad at a Summer potluck . But for everyday eats, I was looking for a healthier spin on the original, that still held up in the flavor department.
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Mango Rice Salad Bowls
Dipping sauce recipe for jalapeno poppers. Combine 1/4 cup milk and flour in a saucepan stir with a whisk. Stir in remaining 3/4 cup milk and salt bring to a boil over medium heat, stirring frequently. Reduce heat to low simmer 2 minutes or until slightly thickened, stirring constantly.
Put the tofu, broccoli and chickpeas in the oven and cook for 15 minutes, turning half way through. Meanwhile, cook the quinoa. Add it to a saucepan with 375ml/1.5 cups of water and a little salt. Bring to a boil, then reduce to a simmer, and cook for 15 minutes, covered. Thinly slice the zucchini and cabbage.
Why Youll Love This Broccoli Salad
Originally, Greek yogurt seemed the logical, lighter choice as the dressing base, but I opted to go a step further, looking instead to tahini to add flavor and creaminess, without the weight.
Olive oil, fresh Meyer lemon juice, and a swirl of honey round out the rest of the dressing, which is naturally dairy-free, and as simple as it is light and creamy and sweet and tangy.
The rest of the salad I kept mostly traditional: crunchy, fresh broccoli florets, sliced almonds, sweet, plump raisins , and shaved shallots, for a subtle bite.
All tossed together in the lemony, sesame dressing, for a super fresh and flavorful, stand-at-the-counter-and-eat-straight-out-of-the-mixing-bowl type of salad.
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How To Make Oil
The classic recipe for a vinaigrette is pretty simple: one part vinegar to two or three parts oil. So, what do you do when you want to make the savory vegan salad dressing without all that oil?
Understanding VinaigrettesTo start, you have to understand the role that the oil plays in a vinaigrette. First, the oil tames the tang of the vinegar, which would be too sharp if used in enough quantities on its own for a salad. Oil coats salad ingredients better than vinegar . It also helps suspend flavorings in the dressing so that theyre evenly distributed throughout a salad.
About Forks Over Knives
FOK was created from the research of Dr. T. Colin Campbells The China Studyand Dr. Caldwell Esselstyns research as a Cleveland Clinic cardiologist. What emerged from this collaboration is the work of Forks Over Knives, which presents a compelling case that heart disease, diabetes, and strokes need not exist. You can gain complete control of your health from what you choose to put on the end of your fork. The title, Forks Over Knives, represents making the choice between what you eat and the doctors scalpel .
If you have never seen the documentary,Forks Over Knives, heres the link.
Mac and I met the family, attended their lectures and recipe demonstration at two events, one in Austin, and another on the beautiful Esselstyn family farm in Upstate New York .
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Fresh Flavorful Vegan Salad Dressing Recipes
Looking for a vegan salad dressing recipe with no added oil? Weve got you covered. Bursting with flavor from fruits, veggies, herbs, and spices, here are 14 delicious plant-based salad dressings, including classics like ranch, balsamic, Dijon, and lots more. Theyre a snap to make and taste amazing. Prefer something ready-made? Try one of our gourmet low-fat dressings.