Sunday, February 1, 2009

Creamy Salad Dressing

This is my coleslaw dressing recipe. But I've also used it for sandwiches and for dip on veggies. Use it with your own variation. Also great on tempeh reuben sandwiches!

Creamy Salad Dressing

1 cup vegan mayo (I like Vegenaise)
2 Tablespoons non-dairy milk or water (for thicker sauce, leave out)
2 Tablespoons apple cider vinegar or fresh lemon juice
1/2 teaspoon honey or 1 teaspoon maple syrup
3/4 teaspoon salt (I use my homemade seasoned salt)
1/4 teaspoon paprika
dash red pepper

Mix well by hand. Chill. Makes about 1 1/3 cup.

"Ranch" Dressing
- add parsley, dried onion and dried garlic
"Thousand Island" Dressing - add a bit of tomato paste/sauce and chopped dill pickle

For a great Coleslaw - chop, shred or cut thinly any amount of the following as desired: cabbage, carrots, celery, onion and other misc. chopped leftover veggies like cucumber, broccoli, zucchini, colored bell peppers, cauliflower, etc. as desired. Mix creamy salad dressing with veggies and allow to marinate for at least 30 minutes or more in the refrigerator. Mix again when serving.

1 comment:

Loretta said...

I've actually had good success with replacing the non-dairy milk with just plain water in this recipe. In fact this is what I do most of the time now. It's only used to thin the dressing, so if you want it thicker, leave it out or just use some of this amount.