Sometimes, you have to think outside the box when it comes to your raw vegan salad dressings. Making the same apple cider vinegar, olive oil, sea salt, and pepper dressing will bore your taste buds. Think about all of the dressings that exist. Now, you can’t have any ingredient you want while on a raw vegan diet, but you can incorporate fruits, vegetables, herbs, and all sorts of spices into your dressings.
For this dressing, we are incorporating some ingredients you may not think to use in a dressing. That’s the beautiful thing about the blender, people! You can create different textures by using ingredients like cucumbers, zucchini, bell peppers, avocados, and more. This recipe calls for zucchini, green onion, ginger, garlic, tahini, coconut aminos, and sea salt. It seems odd to put zucchini in a salad dressing, but it creates a thicker dressing without imparting an intense flavor. In fact, the intense flavors of the green onion, ginger, and garlic overtake everything, but they won’t leave you with an unpleasant taste in your mouth.
Because this dressing contains a lot of fresh ingredients, you have to consume it within about three days. It will keep fresh in the fridge for that amount of time if you store it in an airtight container. It’s best to use a glass jar or something of that nature for optimal storage.
- Prep Time:5m
- Total Time:5m
- 1/2 c zucchini
- 1 green onion, diced
- 1 tsp. ginger, grated
- 1 garlic clove, minced
- juice of 1/2 lemon
- 3 tbsp. raw tahini
- pinch sea salt
- 1 tbsp. nutritional yeast
- 2 tbsp. coconut aminos
- Add all of the ingredients to a blender and blend until smooth and creamy.
- Dress your salad with this dressing, or store in a glass jar until ready to use.
- This will keep fresh in the fridge for up to three days.