1. sherry vinegar
My current favourite dressing, this is a great all rounder. Flavoursome enough to dress more intense leaves, yet fine enough for more delicate salads. Sometimes I use soy sauce to season, other time just salt. See the big vegan salad for a recipe.
2. lemon juice
A simple dressing of lemon juice and a good quality extra virgin olive oil is best when you want a super fresh dressing like in the brown rice tabbouleh. Also great with anything to do with fish.
3. balsamic vinegar / caramelised red wine vinegar
Both of these dressings are great when you’re looking for a bit of sweetness to balance our bitter leaves or just a bold flavoured dressing. I’ve used a balsamic dressing in the beef and balsamic salad and also the summer tomato salad.
4. creamy dressing
My go-to creamy dressing is just good quality mayonnaise thinned out with a little lemon juice. Sometimes I add a little natural yoghurt for an even fresher flavour.
5. tahini dressing
I haven’t used this in the class, but it’s both a great dressing and a nutty, creamy sauce. Just mix equal parts tahini (sesame seed paste), lemon juice and water.
6. onion dressing
This takes longer than 5 minutes to prepare so I haven’t included it in the recipes, but it’s such a great dressing when you have the time. It’s the only dressing I make in larger quantities and keep in the fridge. Gently fry one chopped onion in a cup of olive oil until very soft. Remove from the heat and stir in 1/4cup wine vinegar or balsamic and allow to cool before using.
back to: 5 Minute Salads Overview.
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