How To Make Vegan Salad Dressing
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
Ingredients
| 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 |
Directions
MAKING
1. Add all ingredients into a jar or bottle and shake vigorously until well emulsified.
SERVING
2. Serve as desired.
TIPS
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.
NOTE
Store in the refrigerator 3-4 days.
Recipe Summary
Nutrition Facts
Serving size
Calories 736Calories from Fat 679
% Daily Value*
Total Fat 73 g112.3%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol
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
