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Continued: Recipes: Salad dressings

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  • Last update: July 16, 2014 - 12:54 PM

Note: Here’s a vegan take on Green Goddess that helps put a fistful of herbs to good use. These proportions also can be used with other herbs (parsley, mint, basil or a combination), citrus, vinegars and oils. Based on a recipe in “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan.

• 12 oz. silken tofu, drained

• 1 large or 2 small garlic cloves

• 1 c. lightly packed cilantro leaves and stems

• 2 tbsp. fresh lime juice

• 1/4 c. unseasoned rice vinegar

1/4 c. peanut oil (may substitute vegetable or canola oil)

• 1 tbsp. peeled, chopped fresh ginger root

• 1/2 tsp. fine sea salt, plus more to taste


Combine the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and ¼ teaspoon salt in a blender or food processor; purée until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.

Transfer to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Nutrition information per serving:

Calories 45 Fat 4 g Sodium 75 mg

Carbohydrates 1 g Saturated fat 1 g Protein 2 g Cholesterol 0 mg Dietary fiber 0 g

Cherry Tomato and Basil Dressing

Makes about 1 1/2 cups, or 12 servings.

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  • Creamy dressings without the cream showcase the flavors of summer _ or any season. From left, Cilantro Goddess Dressing, Cherry Tomato and Basil Dressing, Cashew Mint Dressing. Illustrates VEGGIES (category d), by Joe Yonan (c) 2014, The Washington Post. Moved Monday, July 14, 2014. (MUST CREDIT: Photo for The Washington Post by Deb Lindsey)

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