Easy Vegan Salad Dressings

Looking for something light and healthy? Try these super easy salad dressing ideas to share with your family while you stay home together. The bonus is, they're vegan and can even double up as a dipping sauce. They can also be made with ingredients you'd have readily available in your pantry.

Sweet Chilli Salad Dressing

Prep time: 5 mins

Servings: 3 /4 cup / 187.5 ml Recipe by: Ketchup With That

Ingredients

1/4 cup / 60 ml sweet Thai chili sauce

1/4 cup / 60 ml rice wine vinegar - or substitute apple cider vinegar

1/4 cup / 60 ml vegetable oil

1 tablespoon / 15 ml lime juice

1/2 teaspoon / 2.5 ml ground ginger - or 1-1/2 teaspoons / 7.5 ml fresh grated ginger

Instructions

1. Place all ingredients in a jar. Put on the lid and shake until blended.

2. Store in the fridge for up to two weeks.

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Creamy Tahini Dill Dressing

Prep time: 10 mins

Servings: 3 /4 cup / 187.5 ml Recipe by: Megan Gilmore

Ingredients

1/2 cup tahini

1/4 cup water , plus more as needed to thin

3 to 4 tablespoons fresh lemon juice

1 clove garlic , minced

1 teaspoon raw apple cider vinegar

1/4 teaspoon fine sea salt , plus more to taste

1 large handful fresh dill , finely chopped (stems removed)

Instructions

1. In a mixing bowl, combine the tahini, water, 3 tablespoons of lemon juice, garlic, vinegar, and salt. Use a small whisk to stir it all together until it is creamy. Taste and add another tablespoon of lemon juice if a more tart flavor is desired. (You can also add up to another 1/4 teaspoon of salt, to help make the flavor pop.)

2. Stir in the fresh dill, and let the dressing rest for at least 15 minutes to let the flavors meld. Serve immediately, or store it in an airtight container in the fridge for up a week.

3. The dressing will thicken quite a bit once it has been in the fridge, so you may want to thin it out with 1-2 tablespoons of water the next time you serve it.

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Wasabi Orange Dressing

Prep time: 45 mins

Servings: 1 1/2 cup / 354 ml Recipe by: Darshana Thacker

Ingredients

3 medium oranges, peeled and seeded

2 small dates, pitted

3 tablespoons peanut butter

2¼ teaspoons low-sodium tamari

¾ teaspoon prepared wasabi paste

Instructions

1. Place the oranges, date, peanut butter, tamari, and wasabi paste in a blender or food processor and blend until smooth.

2. Transfer to a bowl, cover, and chill for 30 minutes before serving. The dressing will keep in an airtight container in the refrigerator for 4 to 5 days. Serve cold.