Vinaigrette dressings are a key part of my vegan and raw food kitchen. They can be used as a marinade as well as a salad dressing and as a base for a sauce.
Homemade salad dressings tastes so much better than bottled dressings. Once you learn how to make your own you won’t want to use the bottled ones anymore.
There are many variations that you can make just by using different oils, different vinegar, different spices and different seasonings to create flavors from around the world. Refer to the spices and seasonings kitchen tips video for some ideas about different flavor combinations that you can use to complement your meal.
The base of your vinaigrette is three or four parts of oil to one part of vinegar. From there you can add your other flavorings and seasonings. For an oil-free dressing just omit the oil or put the ingredients in a blender along with 1-2 TBL hemp seeds or sunflower seeds and an equal amount of water. Blend until smooth. You can replace the vinegar with lemon juice or lime juice for citrus flavor.
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Nama Shoyu or soy sauce
- 1 tablespoon mirin
- ½ tablespoon Italian seasoning
- 1 teaspoon fresh ground pepper
- Place ingredients in a jar with a lid and shake well, or whisk together in a bowl.
- You can replace the vinegar with lemon juice or lime juice for citrus flavor.
- Store in the refrigerator for up to a month
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