How To Make Vegan Salad Dressing

Bexlife's picture

Nov. 05, 2013

We had so much fun making these little videos for you, so I hope you like them try it, and let me know how it goes! xoxo


Grated garlic/Garlic powder 1/4 Teaspoon
Sesame oil 1/2 Teaspoon
Prepared mustard 1 Tablespoon
Maple syrup 2 Tablespoon
Nama shoyu 2 Tablespoon
Sea salt 1/4 Teaspoon
Apple cider vinegar/Lime juice 4 Tablespoon
Extra virgin olive oil 2/3 Cup (10.67 tbs) (Approx 1/2 Cup + 2 Tablespoons)
Scallions 2 Medium , sliced



1. Add all ingredients into a jar or bottle and shake vigorously until well emulsified.


2. Serve as desired.


You may substitute Apple Cider Vinegar with 2 Tablespoons Balsamic Vinegar and 2 Tablespoons Lemon Juice, add ¼ Cup fresh chopped Parsley or Basil

Asian Version: Add ½ t Grated Ginger, ¼ t grated fresh garlic, 1/2 teaspoon chili flakes, ¼ – ½ teaspoon of toasted sesame oil.


Store in the refrigerator 3-4 days.

Recipe Summary

Difficulty Level: Easy
Servings: 2

Nutrition Facts

Serving size

Calories 736Calories from Fat 679

 % Daily Value*

Total Fat 73 g112.3%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1126 mg46.92%

Total Carbohydrates 13 g4.3%

Dietary Fiber %

Sugars 9 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet