Dressing Recipes
This recipe has been handed down through my family since Olden Tymes.
We love this on Raw Nori Rolls or just dip veggies in. Very easy and yummy!
This recipe has been handed down through my family since Olden Tymes.
I’ve been making my curry for several months now, and today was looking for a new way to present it for some friends of mine who haven’t eaten much raw food. I decided to go with something simple, but still amazing. It turned out to be real beautiful, with a taste to match. Even better, my meat-mainly friends loved it. Delicious.
For more of my recipes from roshi’s, check out roshis.com. I put all my favorites up there, along with my brother ro. ro + rishi = roshi’s.
Well after finishing the last of my final exams at UCSD today, I felt like the sun was shining much much brighter. I got back home and decided to make myself a special treat with the little food I still had left in the fridge after studying for 5 days straight. If you though my other recipes were simple, this is just going to blow you away. As always, I hope you love it as much as I do.
This recipe is from Roshi’s Raw Lifestyle . For the original posting, visit this link .
I recently went out to dinner to a Vietnamese restaurant (don’t worry, I brought food with me) with a few of my roommates, and watched as they devoured some delicious looking spring rolls. Spring rolls used to be one of my favorite Vietnamese dishes, and they served as the inspiration for this dish. It took a bit of experimenting on my part (and about a dozen or so dirty dishes), but I think I really came up with something special this time. My Vietnamese roommate said they were as good as the spring rolls his mom makes, so I guess that says something. And as always, they are really simple to make. Hope you enjoy them!
Ingredients
Orange Glaze:
3 oz fresh squeezed Orange Juice
1 tablespoon agave nectar
1/2 tsp cinammon
1/2 tsp salt
1/2 cup cashews
1 small piece ginger
Filling:
2 carrots, grated
1 tomato, finely diced
4-5 mushrooms, finely diced
1 cup spinach, finely diced
1 cup cashews
1 cup walnuts
1/2 teaspoon cumin
1/2 teaspoon coriander
1 sprig, mint leaves
1 1/2 tablespoon Braggs Liquid Aminos
Wrap:
1 head of cabbage
For more recipes from Roshi’s, visit Roshi’s Raw Lifestyle
This recipe comes from Jennifer Italiano, owner of Toronto’s Live Organic Food Bar. It’s absolutely amazing and the bitterness of the dandelion greens is beautifully countered by the sweetness of the apples and creaminess of the dressing. Make sure to use a very large bunch of dandelions (I used about 5 plants, and wished I’d had more).
One of my all time favorites in the summer and fall, cold and refreshing. Beets are nice and earthy, spicy or sweet carrots, spicy garlic…mmmm Also, beautiful color! I use Balsamic vinegar and olive oil, but whatever works for you is what’s best :D
This is one of my favorite salads to date. I got this from epicurious.com. I think the flavors compliment each other well and the dressing is a surprising flavor. The original recipe calls for 1/8 tsp salt and pepper.
Seriously good cheese, I promise :) Great on pizza.
Nutritional yeast is not technically raw but many raw foodists choose to use it. I’m sure this would still be good without it.
Best at room temperature or warmed in a dehydrator.
I got this from the book “Raw Food Made Easy” by Jennifer Cornbleet. It truly tastes better than any bought or cooked marinara or pasta sauce. Put it on pasta, pizza, even use it as a salad dressing if you’re feeling adventurous!
Persimmons are in season where I live. And i’m always trying to figure out ways to use this delicious fruits. I found it makes dressings creamy. So I decided I wanted a creamy mustard for my raw sandwiches. And I was very pleased with the results. You may add more mustard powder for a more spicer dijon tastiness.
This is my favorite to bring to a non-raw party with fresh veggies and raw crackers. The BEST part is the left-overs can be thinned with water to make a great salad dressing or add a little to top a raw burger.
Refreshing twist on classic coleslaw.
I made this for my husband and I for lunch today. We both loved it and so here I share it. The dressing the Nonfat Mango Dressing from Frederic Patenaude’s Instant Raw Sensations. It is simple, easy to vary, and delicious.
This past weekend I made Russel Jame’s wilted kale salad from this website and it was lovely. He uses 2 Tablespoons of salt to wilt the kale but I only used a fraction of that amount. I made this tonight and it’s the quick version of his salad with some modifications. I ripped up enough kale for my lunch tomorrow but made enough dressing for 3 days. Tomorrow night I’ll rip up more kale and cut up some veggies and use the dressing again. This seems great for mid week. Not too heavy but enough good stuff to get me through my work day!
I had this recipe once while visiting the Twelve Tribes in VT. I couldn’t get enough of it! After 13 years I have finally cracked the code! It’s awesome as a dip for cucumbers and red peppers.
Healthier without the oil!
thick and creamy italian dressing i put over spinach, plump tomatoes and celery. and garnished with fresh torn basil leaves and fresh ground black pepper.
Based on the “Cashew Mayonaise” recipe from this site; I just adapted it for my taste. Many thanks to Goddess Leonie for the original!
A yummy staple dressing! Be sure to use a NSF (no sulfate) and organic wine. Enjoy!
This creamy, tangy dressing is perfect on a bed of greens and marries especially well with figs. With a few small tweaks, it also makes a great cucumber dip and a delicious sauce to accompany your raw falafel!
Add Celery, Apple and Walnuts, Raisins or Dried Apricots and LOTS of Greens! So refreshing! Most of the stuff we raw foodists have around all the time. No Appliances Necessary!
A really lovely dressing good on anything! And it is SO beautiful to look at. Growing up in an Italian home, we had salad with Italian dressing EVERY night. I am partial to vinaigrettes and make a lot of them!
Adapted from “Rejuvenate Your Life” by Serene Allison. I found it on Raw Food Talk. I find this sauce is creamiest when I use soaked cashews. It can be used for pizza, on top of warmed broccoli, in lasagna, etc.
PLEASE NOTE: I have listed this recipe in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.
This creamy sauce is so simple and incredibly delicious over zucchini noodles or any other type of julienned or spiroolied vegetables. If you prefer a salad dressing instead, simply add more water. I wish I knew who originally published this recipe so that I could give credit.
It’s sweet and spicy at the same time, and it works well on both veggies and fruit. It’s easy to make and also tastes great. Try it as a dip for a snack or as a sauce for a wrap.
This zesty chilled soup from south Spain is peasant food at its healthiest. It is known as white gazpacho that boost immune system (with much garlic you can handle) and is delight for your taste buds.
I always see recipes calling for tahini, but they always refer to the store-bought variety. I make my own all the time. You can use black or white sesame seeds. Here’s how:
What a flavor! Unique Greek/Middle-Eastern Sauce. I love it over big chunks of sweet ripe pears or avocados & broccoli or either with chopped green onions on top. Great dip also!
This is a creamy, thick and hearty dressing perfect on a tossed salad with fresh greens, tomato and cucumber. The garlic really adds a spicy punch to this one. Based on a recipe in RAWVolution – I’ve made mine less salty, added in Braggs and created a thicker consistency (less oily).
Simple, delicious salad dressing with a touch of the Middle East. This recipe is based on one found in Vegan World Fusion.
I wanted something different on my greens and this did the trick. It is so flavorful with a slightly spicy kick, because of the garlic and cracked pepper. It smells so fresh and is reminiscent of thousand island dressing.
I made this the other day, and it was really good. Warning, it’s pretty hot!
My first attempt at a raw curry which reminded me of the vegetable korma I used to have at my local indian restaurant – and it was really easy to make, took about 5 minutes.
My mom loves this dressing! I thought of it for her, but I like it, too, and I usually don’t like raw dressings. Dr. Cousens Phase 1
This recipe…compliments of www.theRAWchef.com!
“Chipotle peppers are jalapeno that have been smoked, and so are not raw. However, I love to use them as they have such a great taste and you don’t need to use many! I have provided an alternative combination of ingredients in the recipe as a substitute to using jalapenos that will give a similarly distinctive taste.” theRAWchef
This is a real hearty meal with a kick that’s perfect for those cold winter days!
It’s a very straight forward, neutral flavor similar to mayonaise. I just used it in my barbecue chick-un salad and it was so delicious. I need to post the picture later :)
Tangy, tasty and quenchingly AMAZING! Especially when dipping something slightly salty into it!
This is from Soul Vegetarian’s Cookbook. I love this dressing!! Enjoy with a nice green salad of red head lettuce, avocado, carrot pulp (from the juicer), cucumber, broccoli, tomato, raw pumpkin seeds, fresh pepper and celtic salt! Yummmmm!!!
A fruit-flavored dressing, full of color.
I was looking for a lowfat, low cal salad dressing that was NOT a vinaigrette (not a fan) and cobbled this together from several recipes. The consistency is very thin, which may bother some folks, but helps it hit all the nooks and crannies of your salad. If you’re not concerned about fat, you might increase the amount of tahini or throw in an avocado or olive oil. This would also work nicely as a marinade for veggies or zucchini pasta.
NOTE: Do your coworkers and household members a favor and keep a breath mint at hand. This stuff is potent!
This is an adapted recipe I saw on TV years ago (probably FoodTV).
A fairly basic salad dressing – feel free to improvise!
A tasty herbed cream-cheese.
I have an overwhelming amount of mulberries in my backyard and was searching the internet for some recipes. I came across this one which is a salsa that was designed to go over lamb chops (YUCK!) and I realized that hey that salsa is RAW, awesome! Sounds like a good way to use up excess mulberries!
This is a great raw dressing that only takes about 15 minutes to make!
Lovely pickly relish for adding to main meals. Helps with digestion of fatty food and is refreshing.
Easy and quick to make dressing if you want to add spicy taste to your food. Give it a try :)
I only had a blender so I added a lot more water than is actually necessary. You may want to cut back on the garlic too if you’re not a huge garlic fan. The tahini really makes it creamy and a bit of the olive oil. Try varying it up with sesame oil perhaps.
This sauce/dressing is a staple in my fridge. I eat it with veggies, on salad, mixed into nut pate’s. The miso really cuts the strong flavor of the tahini, but complements it, even my husband likes it(and he doesn’t like tahini!) When I ate cooked food, I ate on brown rice and stir fry. It is a great party dip with prettily cut veggies. I mostly just use the tahini and miso, but may add the other ingredients for varying tastes.
I got this recipe from theskinnyonraw.com. I added the lime and sea salt to give it more flavor. I also used more than one juiced lemon. Enjoy
This Tahini dressing is delicious as dip or as dressing! For a while, I ate it every night on a huge salad of a head or two of romaine with cilantro and italian parsley mixed in with a peeled cucumber and a chopped red pepper. The sunflower seeds mixed in with the dressing make sure the nuts don’t all fall to the bottom of the bowl!
Crunchy, sweet, colorful salsa with lots of green. We had it with raw tamales and raw mole sauce. Added the walnut taco “meat” from this site inside the corn tamales. It was amazing tasting!
Hot, Hot, Hot! A bit of New Mexico to you. Enjoy but BEWARE!
This creamy tahini dressing with parsley and chives has a silky, tart texture that’s delicious on salads or dehydrated bread sandwiches. The dressing tastes exactly like Annie Naturals brand Goddess dressing.
My girlfriend swears that her fiance asked her to marry him because of this sauce. Maybe you will have similar results, maybe not, but I guarantee that you will find this sauce unbelievably tasty!
We use it for everything – as a dip, a dressing, a pasta sauce, etc. But our favorite way to use it is as a sauce for salad rolls – use a lettuce wrapper, and load up the ripe avocado, sliced red peppers, julienned carrots, sundried tomatoes, red onion, sprouts, etc., then slather on a generous portion of this sauce, roll it all up and serve.
This sauce keeps well for about a week, so you can easily double or triple the recipe if you find you like it.
This recipe is an adaptation of several recipes – two by Chad Sarno, and one by Vanessa on GLiving. Chad Sarno calls it “Trio of Shaved Cabbages with Sweet Sesame Vinaigrette” – it really can be a simple salad or an elegant party dish. I just use what I have on hand, and the vinaigrette is never the same twice, but this always turns out so tasty. You can also add sliced baby bok choy, hemp seeds, etc. Hope you enjoy it!
This is a classic Greek dressing which I adapted from a SAD recipe. It has a winning taste! You can put it on salad or use it as a veggie marinade. It’s even better the next day!
You can use over your salads or raw pasta,rolls and roll-ups or even as a dip for the veggi sticks,if you sprinkle it with fresh mint it gets a real thai-like flavor.
this is such a yummy sauce. it goes great on salad or zucchini pasta or its amazing to just dip various veggies in. om kali
Sweet, hot and oil-free dressing for fruit or avocado salad.
This salad keeps me going for ages. Very taste, low-fat and filling.
A mainly tomato and garlic taste; very quick and easy to make and can be used as a side, a salsa, wrap filling, or a meal on its own.
This is one of my favorite dips/dressings! Here is the link to where I found the recipe (I wish there was a name posted so I could say who posted this):
http://www.sunfood.com/cgi-bin/forum/ultimatebb.cgi?ubb=get_topic;f=2;t=000711;p=
The person who came up with this is working on a cookbook and if the other recipes are as good as this one, it will definately be on my wishlist.
Variations: For a more flavorful dressing, use Seed or Nut Yogurt/Cheese instead of seeds, and/or blend in 1 tsp paprika, 1/2 tsp cumin, 1/4 tsp turmeric and 1/8 tsp black peppercorns
Holiday-ish, but I like it anytime I can get my hot little hands on cranberries.
This is a great dip. I find that I change my measurements everytime I make it. It’s best to use your intuition. Make it for how you feel in the moment!
Enjoy!
this dressing started as a simple ‘blah’ whatever dressing…and the more i adjusted the ingredients and added stuff, the more everyone liked it. people who hate the idea of raw food even seem to dig this dressing. i actually have never measured it…lol…i just throw all of the stuff in and see how it tastes! you can always add more oil, more vinegar, etc.. i’ve tried adding ginger juice to it and that was good also…
This is actually a salad dressing, but I love it as a sauce or a sandwich spread. I make it all the time to put on top of falafels.
It is taken from Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD.
Thick, rich and creamy this dipping sauce was made to compliment winter nori roll but it goes well with crudités, use as a condiment or spread. It can double as a pesto too!
We serve and give away so much of this dressing it’s insane. Everyone wants the recipe here and wants to take as much of it home as we are willing to prepare for them! TIP: because its so creamy its great as a “mayonaise” on all kinds of raw sandwiches from lettuce wraps to a dip for crudite’ or Mana Bread, or right on a traditional salad. It’s really all purpose dressing.
Heartwarming spicy soup is an old favorite. Once I serve it to my friends; they have been making it ever since. It is perfect for cool autumn’s day. Make sure ingredients are in peak condition for best flavored soup
Since I steer clear of salt and a lot of spices I decided to make my own personal guacamole. The first time I took a taste I thought it was was nothing special, but after I left it in the fridge for a while, it tasted so much better. I ate mine with cuke chips! Yeah I know that there are two other recipes here for guac, but trust me once you add the mango, there is def a difference. You can also try other tropical fruits like pineapple, papaya, young coconut. As always be creative, and enjoy! :)
Remember that bright, creamy french dressing from your cooked days?? This tastes every bit as good, almost indistinguishable, but it’s fabulously alive and healthy! I served this recently at a SAD event, and everyone raved.
There have been several versions of this dish posted lately. I guess the avocados being ripe this time of year has everyone experimenting.
The Japanese word “maitake” (my-tok-kee) means dancing mushroom. They say it is such joy when one can found these mushrooms, it would make you dance—mushrooms were worth their weight in silver. It has wavy, rippling appearance similar to a spinning skirt of a dancer…
Grain milks used same as seed and nut milks – as a beverage or as base for soups, dressings, smoothies. It is also believed to help building your muscle, stimulate your strength and stamina. It is yet another great way to get live enzymes, carbohydrates, proteins and easy to digest.
I live in Portland where hazelnuts are plentiful. This goes really well with bitter leafy greens.
Really refreshing vinaigrette. Great on citrus salad!
I like to make a fuss out of the seasonal delicacy, the sunchoke. This glaze also goes well with other veggies like summer squash, asparagus, or baby turnips.
This recipe came from Rhio. I think it would be fabulous on dolmas, falafel, as a sandwich spread or as a veggie dip.
Tsatziki Sauce
Sweet, salty and juicy
I’ve really NEVER liked traditional cream of mushroom soup, but i have to admit it’s pretty damn good when made fresh! :9
*May also be used as “pasta” sauce, salad dressing, or dipping sauce.
From almondessence.com
For vegans and vegetarians who miss dairy products, seed cheese delivers! It’s made from sprouted sunflower seeds and almond milk, water, or kefir. This recipe won’t taste good unless the sunflower seeds have been sprouted! Soaking the seeds removes the strong “raw†taste and makes them sweet. The lemon and vinegar add delicious tang. This versatile recipe is adapted from the Casa De Luz Community Cookbook: Sauces, Dressings, Condiments, and Spreads, (www.CasadeLuz.org) given here with their blessing, and has become a staple in our diets. There are 35 grams of protein in one cup of sunflower seeds! The look and texture of sprouted seed cheese is like ricotta or cottage cheese. We use sunflower seed cheese in any recipe that normally would call for sour cream, cheese, or yoghurt. It has found its way to roasted veggies, salads, soups, crackers, fruits, green chilies, and much more. Sprouted seed cheese is an enzyme-rich food that will last 2 – 3 days, covered, in the refrigerator. Sometimes the cheese becomes a bit grey from oxidation, but this doesn’t seem to affect the taste. The lemon juice usually keeps the cheese white and bright. Leaving the skins on the sunflower seeds makes the seed cheese greyer. Taking them off makes the cheese whiter and smoother.
This is a phenomenal dip or sauce. I made a new batch every other day all summer long as long as I had access to fresh basil. The first time I did I I added some raw milk cheddar to the mix also, which was different but still good.
Try as a dip for veggies, a thick salad dressing, or a sauce. Great with mushrooms or almost any variety.
I would add more oil if you like it to be more of a pesto. I loved the flavors and the sundried tomatoes aren’t too overpowering.
My first attempt making a soup. Simple ingredients. Easy to make. It was yummy enough that my non raw daughter actually asked to try some & liked it! :) I will warn you though, while the amount of garlic I added made it taste scrumpshdeeleeumpshious … my honey was not impressed with my breath. Might not want to eat right before kissing your sweetie. {LOL}
You won’t taste a more authentic Caesar dressing. This reminds me almost exactly of the creamy Caesar dressing served at Red Lobster.
The secret is in the dulse flakes, which give the secret ‘anchovy’ taste; and in the hempseed, which works perfectly here in place of parmesean. Your tastebudds will feel guilty.
You can choose to use either water or oil. Oil will give a creamier, richer dressing, but water makes it considerably lower in fat.
To make a Salad, toss Romaine or Spinach (I used spinach in the picture above) with the dressing and top with lots of hempseed. If you’re really ambitious, make some hoemmade croutons and toss them in, too.
This dressing, which uses my favorite fermented cream cheese (you can find it on my recipe page) tastes a lot like Hidden Valley Ranch brand Cucumber ranch. Make that just like it.
Warning: this makes a LOT of dressing, so you’ll want to cut it in half or even in quarters to start.
this is an easy and delicious dressing for salads or dippin veggies or whatever.
SIMPLE, SATISFYING DRESSING!
This is like ketchup in India. It is always on the table with every meal. Great with pates, crackers, vegetables, garbanzos or ? I made some sushi rolls with sunflower pate and topped the sushi pieces with the chutney.It was awesome.
This is like ketchup in India. It is always on the table with every meal. Great with pates, crackers, vegetables, garbanzos or ? I made some sushi rolls with sunflower pate and topped the sushi pieces with the chutney.It was awesome.
i don’t remember where i got this recipe for dukkah, but i love it. feel free to spice it up more – i usually do. i toss it on my salads, or mix it in with a veggie medley. sometimes i’ll mix it with a little cold press olive oil and dip raw veggies in it.
Wonderfully refreshing salad! Simply and yummy.
This is a lovely creamy, tangy nut-free mayonnaise. I don’t like the taste of nut mayonnaises and after some research and practising, came up with this very simple mayonnaise using avocado. It has the same consistency and a nice tangy taste. It really hits the spot for me with the creaminess and likeness to mayonnaise. Other cold pressed oils can be used and other ingredients added. Experiment! Let me know what you come up with =)
Worked amazing over the fruit salad
Best salad dressing I’ve ever had, raw or not.
It is so refreshing and bright. Literally love at first bite.
My daughter would not stop eating this. I had to take it away to save some for later. It would be nice with a bit of Tahini(seseme seed paste) too.
Since going peanutbutter free, I eliminated my favorite snack…apples and carrots with peanutbutter :(. So now I’m addicted to raw almond butter. Made this today because I was craving carrots with almond butter…but everyone’s always saying “eat greens!” so to fill myself up and stop the munchies I put it all in one boat ;)! (btw…this is the first thing I’ve posted here…tres simple, I know.)
When I became raw, I tried a bunch of salad dressings, but didn’t like any of them. They were either too oily or too spicy…or just too different. I had been raised drowning my lettuce in french dressing or catalina dressing—not oily at at, but sweet. I eventually gave up trying new salad dressing recipes and went back to the junk in the bottle. Then I heard that you can make homemade catalina dressing with ketchup, and so I used Kandace’s raw ketchup instead. Finally—a delicious dressing! Very sweet and with so many amazing flavours! Almost like a sweet and sour sauce…original recipe from raytaylor721, but modified to make it healthier and raw.
Date and honey measuements are approx. so add or subtract to your liking. I love this Recipe!
A very sweet salad dressing… I used to love the stuff in the bottle, but sadly it is not raw (the onions are cooked, and they use granulated sugar). My sister walked in as I was making this and immediately dropped her bag and ran over to the blender with a spoon. Smells yummy, too! Onions are my favourite veggie, no doubt about it—but for those who are wary of their strong flavour, feel free to add less onion. And for any brave souls out there—add more!
I bought a ton of fresh asparagus and experimented in making them tasty.
this salads nonraw form has the sesame seeds, crunched up ramen noodles, 1/2 cup sugar and butter sauteed until crisp….so for this version i desided to add cukes and the kelp noodle instead. I garnished with roughly crunched dehydrated tamari almonds, sprouts and a few left over snow peas…very yum
Delicious “superfood” dressing! Only makes a small portion, so feel free to double or triple as needed. Goji Berries are an amazing superfood. They are very high in vitamin C, also contain iron as well as 18 amino acids. They have high antioxidant value as well. They mix up nicely when blended and give this dressing a beautiful color.
Blend everything well and pour on salad :)
I can’t remember where I got this recipe from, but its the best paired with SPICY FAJITAS peppers on this site by STEAMBOATKATIE. I am always trying to find or think up interesting salad dressing as they are the weekday dinners for the household. The picture is just inspiration to get your greens in. We have a lovely farm that delivers a weeks worth of organic greens to us chard,salad mix, lactino kale,spinach,for $125.00 feeds three two adults and one child. Smoothies green juices, salads you name it. I LOVE being RAW
This is a great sauce to keep on hand to dress up salads, wraps, and sandwiches.
Light, but creamy and lemony herb dressing. Good on any salad.
This is a delicious Fat-Free alternative to Guac. I could eat my own weight in guacamole if left to my own devices and this is a lighter alternative.
This beautiful dressing will make you crave salad. Even my kids ask for it! All credit goes to Wendy Rudell and her book Raw Transformation. I always use fresh basil and cut the garlic in half to taste. When out of honey we have used agave nectar or a single date and it’s just as delicious.
This beautiful dressing will make you crave salad. Even my kids ask for it! All credit goes to Wendy Rudell and her book Raw Transformation. I always use fresh basil and cut the garlic in half to taste. When out of honey we have used agave nectar or a single date and it’s just as delicious.
you’ll need a good blender for this like a vita-mix or waring. it is awesome on everything besides fruit. try filling an avocado pit with it. ; ).
Comfort food after long day… Kukicha elegant aroma has unique natural sweetness, contributing to a vibrant and healthy sprit. It adds reach Japanese flavor to your dish
The cranberries produce a light pectin that create the jam like consistency. It’s light, very slightly sweet with a hint of citrus. Took me like 5 minutes to create and has thickened since this morning in the refridgerator.
This dressing is sweet & flavorful. I eat a ton of salad now, due in part to the fact that I love this dressing!
i call this UNITY dressing because it seems to UNIFY all of my salad ingredients most perfectly…from greens to cabbages to cucumber/tomato > it tastes GREAT on almost everyting!
Usually I spread this on homemade flax crackers, romaine leaves or on an Ezekiel 4:9 sprouted grain tortilla and top with sweet onion, sultana raisins, julienned sweet bell pepper, a thinly sliced mound of Napa cabbage and grated carrot. Yum! Enjoy!
How to make a non-salad-lover into a salad-lover: woo them with wonderful dressings. No two ways about it. Also: cut the leaves up small, so the dressing doesn’t get all over their face.
This firey dressing will leave your head spinning and your tastebuds coming back for more! When your eyeslids are done fluttering—I’ll give you another recipe. XO! Enjoy.
This is my favourite salad right now. Add more greens and fresh herbs if you like, mint would be nice. Very cleanising and light on the liver.
A quick and simple creamy mayo. This versatile mayo great in sandwiches as well as an ingredient in Broccoli Cauliflower Slaw. Thanks to Tommie for sharing the recipe!
I make this all the time and many people have commented on how much it tastes very similar to dairy sour cream. It is easy to make too. You can use it for your mexican dishes or just as a dip for your raw corn chips.
I also use it to make dips that would call for a sour cream (like french onion or dilly) and I also use it in soups to make them nice and creamy and thick. Also adds a tangy-ness to the soup because of the sour flavor.
I have also added to dehydrated crackers before and it gave a nice tangy taste to them.
Super nutritious – high in sulfur – good for hair, nails, skin.
A thick, rich, salty dip perfect for sliced cukes, celery, bell pepper or on top of tomatoes.
Can be thinned out to use as salad dressing.
I found this recipe on a website, can’t remember where. It sounds like it would taste good on the singapore noodle recipe from this site or possibly a dressing for salad.
dressing with a kick. The cayenne with put you ‘re metabolism, the avocado provides you with healthy mono-unsaturated fat, and apple cider and ginger aids with digestion. I really like this recipe during the winter because the hot spices really turn up the heat.
this was a total accident. it tasted EXACTLY like cream cheese to me. only, i HATE dairy, so there wasn’t exactly a party in my mouth. i figured someone who was missing it would be appreciative though. ;)
Super yummy dressing or dipping sauce. Kaffir lime trees are a great indoor plant. The may never produce fruit in cold climates but will always have their aromatic leaves.
you can use any kind of berry, but i find strawberry to be truly divine…something about how it mixes with the balsamic vinegar i think. i never measure when i do this so you may want to taste as you go (i will update more precisely with my next batch). i use this for green salads, but i think it would go nice with fruit too. sometimes i have to keep myself from eating it straight.
This dressing is easy to make and is very yummy on every type of salad. I add the filtered water last to get the right consistency and you could add more Agave if you like it sweeter.
The original recipe can be found in Rainbow Green Live-Food Cuisine. I changed it a little bit and I actually prefer mine to the book.
This is seriously the best salad I have ever eaten. Filling, delicious, so much so that you’ll need to eat two salads. The tomatoes just expel their juice in your mouth when you bite them. And the mushrooms, oh man, sometimes I get so greedy that I can’t wait for them to dehydrate, and I just our the dressing for them over them and pop em in the microwave for a few minutes. It doesn’t seem to matter, but don’t do it if you are really against it. In the worst case, you’ll just eat them as they are.
This is a quick & delicious salad dressing/dip with a great blend of tastes. It’s responsible for converting me & at least one other person to raw foods! If you make a big batch, it can dry out in the fridge after a few days so you may have to add more water to obtain the desired consistency.
This saves me from my cream cheese cravings.
Make your own personal “cream cheese” blend by simple adding or substituting fruit, cinnamon, herbs…have fun & play with it.
I got this dressing from the raw restaurant in Seattle called Chaco Canyon. It had garlic in it and my husband is allergic so I made this garlic-free version for him. I love the tang of the vinegar and mint.
This is an incredible ketchup or BQ sauce, or a sauce for wraps or raw sushi rolls…I make it ALL the time and just love it! Definitely one of my favourites! Non-raw people just love this too…it’s really amazing because the texture gets just like ketchup if you make it thicker, and thinner, it’s a wonderful dressing! I love versitality.
This is sooo good you won’t believe it! My boyfriend absolutely loved it! I tried\wanted to make the onion bread recipe from this site but then realized I only had sprouted sunflower seeds. I didn’t want it to be too wet so I substituted a little almond and flax meal. Then I had to go help my mom with birthing puppies as her friend broke her foot and she is in a wheelchair from snapping her achilles tendon. So my boyfriend was left at home with the dehydrator. He ate some while I was gone and said it tasted just like stuffing.
A savory, spreadable, dippable rich nutty, seedy goo. I call it Accidental Pate because I came home from work one day and threw it together in the Vitamix. I use celery sticks for a shovel :) This is very rich and very filling. It can be thinned further with water to make a lovely salad dressing.
This is a really nice on a green salad. I served it along side my Amazing Fajitas tonight. It comes out creamy and light green.
TPC Sandwich Filling & Bread Kale – sesame seed (unhulled) – almond flour – organic tomato – garlic – spicey sandwich filling Use Semi-Thick Eggplant Slices for “Bread” ... verrrry good!Portabello chopped (1/2 cup) Celery (2-5 sticks), For spread today on Cauliflower, Celery, and thin sushi slices of Eggplant … awsssome!
Absolutly Delicous and Healthy! I dont think any Breakfest can top it… Try it and find out yourself!
I must have been in the zone to realized that combining radsih and bana would result in uncannily delicious raw Russian dressing.
Despite the name, there are no apples in this dressing! The miso-tahini idea I got from The Raw Truth by Jeremy A. Safron, but added and subtracted to my taste. He calls for the juice of one lemon instead of the vinegar and for a date for added sweetness. I also added the flax because I have it on hand now.
Anyway, it´s creamy and delicious and tangy and lovely on salads, pastas, as a dip or anything really.
His description in the cookbook. ´This dressing….seems to bathe the salad in a divine nectar.´ Can´t get much better than that.
I experimented with a dressing made of ground sunflower seeds, raw apple cider vinegar, a small amount of raw agave and a mixture of dried green and purple basil. I just blended the ingredients until I liked the taste. I added a little water to thin it out. When I pulled it out of my cooler at work to put it on my salad it was a pale pink color and it tasted great. The purple basil was the trick to this Valentine Day’s dressing.
I came up with this because my husband is allergic to the MSG in store bought ranch dressing. Before going raw, I used it like the Hidden Valley dry mix in dips and dressings for him.
This is for you garlic lovers out there!
Great as dip for veggies or as a sauce on anything.
This recipe is taken from Hallelujah! Simple Weekly Meal Plans by Marilyn Polk. It’s a great replacement for SAD mayonnaise.
This recipe is adapted from “Raw Energy” by Leslie and Susannah Kenton. It is so good .
A spicy Japanese inspired vinaigrette that can be used for salad or as a dipping sauce for spring rolls or sushi
Great to drizzle over the Warm Peaches, any raw ice cream, fruit and Oatmeals alive. I got this out of “RAW The UN-cook Book” by raw food guru, Juliano. I just love him.
I wanted a flavorful spicey salad dressing that was easy to make and not heavy for my kale, romaine, arugula and sprout salad….. I added the last bit of beet, staining my veggie drawer purple as well as some shredded carrot for color to round out this salad.
Favorite version of the classic raw salsa from Mexico
Need help making this 100% raw… but I loved it before when it wasn’t and I want to make it again.
Usually pour this on shredded napa cabbage, broken up romaine and some shredded carrots. For an added treat, I top it off with Ani Phyo’s “Love the Chick Pate”
I didn’t actually use measurements, I just threw stuff together until all the walnuts were coated in the cinnamon and agave. This could be really good if warmed a little and put on top of some sort of ice cream, although I just ate it plain because I have a crazy sweet tooth.
this is the most heavenly dip. my mom is absolutely adorable and has taken up raw food preparation, even though she makes it for me and not herself. an amazing cooked chef, she is really inspired by the beautiful preparation and creative landscaping of fresh unadulterated produce (and happy to be able to make something i’ll eat and enjoy)!
what’s so interesting about this dip is that you get that great flavor when of the WHOLE pumpkin seeds, without having to chew for days…
A simple blend of peach and celery (thanks to Dr. Doug Graham) makes a sweet/tart dressing for this salad with sliced peaches, tomatoes and celery with dandelion greens. It was very pretty (but consumed too quickly for a photo … next time I will add one). Very minimalist but tasty.
My first recipe :) I was bored with salad when I threw a few things together to make leaves a bit more interesting!
using the leftovers from natalia’s rose’s “green lemonade” (raw food detox diet book) to make a yummy low-oil dressing.
Yummy scrummy topping for salads, dip for veges or fruit, filling for lettuce leaves, or dessert treat! Sweet and nutty tasting, it fills you up and keeps you going for hours! Sometimes I eat it by itself with a spoon..
a new way to incorporate what grass or (rye, barley,spelt)
This is a raw variation I have been playing with from a recipe I found in Fitness Magazine. I especially like the contrast of the sweet or tart apples with the zing of the dressing. Adjust dressing measurements or ingredients to taste.
I will try to post a photo soon.
Great over salads with sprouts and crunchy veggies!
I adapted this recipe from an old SAD version from Wild Oats. If the melon/banana combo makes you uneasy, switch them with papaya, mango, strawberries, or any other fruit you desire.
In my never-ending search for nut-free, seed-free, low/non-fat recipes, this recipe was inspired by juleskess’s Fat Free Guacamole! To me, this light and low/non-fat (if you use chia it is low-fat; if you don’t use chia it is non-fat) dish is a cross between refried beans, guacamole, and salsa. It even kinda reminds me of lentil stew. Sounds weird, I know, but it’s true.
Many of the ingredients are optional in this very versatile recipe. The beauty is in the texture and the ability to adapt it to your favorite tastes.
I ball parked the measurements. Use more or less to satisfy your desired texture and flavors. Hope you enjoy!
This is an excellent coating for your favorite mixture of field greens. Make sure that you use it after blending as it does not store beyond a few days due to the raw egg content.
This goes really well with the Mango Dressing I just posted. I’ll go ahead and add it to the bottom here, for ease of having it on hand. :~)
I love orange French Dressing. This is my version of the orange French dressing we eat at home.
name said it all
A savory sauce over spagetti-like squash noodles. Recipe by Denise Thomas.
Last night I was hungry for pesto, but I don’t like all the oil in most pesto recipes and I wondered what would happen if I used an avocado instead. I’m glad I tried it, it’s wonderful! I had this on top of raw spiralized zucchini, YUM! All the measurements are approximate, use more or less of anything to your own liking. The measurement for the pumpkin seeds is after soaking.
This is a versatile and delightful spread. You can also use it as a dip, or even as a salad dressing.
Makes a delicious creamy, sweet, addictive dressing that you can add to anything. I made it as a raw soup base the other day and it was one of the best soups I had ever had in my life!
This dressing is inspired on the “Real French Dressing”,page 124, of The American Vegetarian Cookbook by Marilyn Diamond. My version of this dressing is Creamy using Cashew Whipped Cream (Cashew-naise) – see my recipe on this website, some additional condiments and herbs. Until today, I only knew the orange coulor version of the French Dressing. I was surprised to learn that the original French dressing is yellow.
This is great as a dip for veggies, you favorite crackers, or spread on your favorite raw sandwich or wrap! I got the recipe from a lady my mom knows online who eats only mostly raw, so she uses it on her regular sandwiches, too.
Very delicious thousand island dressing without dairy mayo! Perfect for a raw veggi salad. My husband found it also perfect for steamed potatoes (for those that do eat some steamed food). It uses cashed whipped cream (see my other recipe) instead of mayonnaise.
Easy to make exotic vegetable juice,Nice to take with salads.I was bored with the carrot or tomato juice.Also found difficult to eat passion fruit due to sour taste. When i tried combining them got a yummy juice.
Spicy! All the way from Mexico, but now Raw! Add it on just about anything, well mostly everything :)
This was mostly an experiment on what to do with the broccoli stems. It came out wonderful so I thought I’d share it with you! I’m not sure if you’ll agree on the name though :)
This is the quick, easy throw-together salad dressing that I love to use on a baby greens mix or baby spinach. I like a little more vinegar in my dressing than most people, so keep that in mind when you’re mixing. This also works well with hemp oil, flax oil, Barlean’s Essential Woman oil, and sunflower oil.