One of the biggest stumbling blocks I encountered after making the decision to severely reduce the amount of oil I used in cooking and baking was how to make salad dressing. I was completely stumped. Red wine vinaigrette with copious amounts of olive oil had been my go-to dressing. For ideas I turned to Ann Esselstyn’s recipes in Prevent and Reverse Heart Disease. They filled the gap, but I wasn’t thrilled with them; I needed a whole heck of a lot more flavor. Adding nuts to a basic oil-free dressing created that nice, creamy richness I craved and took the edge off of the tang of vinegar. From there it was just a matter of adding my favorite flavors.

Sweet and Tangy Green Chile-Chipotle-Cilantro Dressing [Vegan]

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Serves

2 cups

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Ingredients

  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 cup lager beer
  • 1/2 cup cashews
  • 1/4 cup pepitas
  • juice of 1 lime
  • 2 oz. chopped green chiles
  • 1 tsp. cumin
  • 1/2 tsp. Chipotle Tabasco
  • 1/8 tsp. chile powder
  • 1/8 tsp. coriander
  • pinch salt & black pepper
  • small handful of cilantro
  • 1 small nub of fresh turmeric
  • 1 clove garlic
  • 1 date
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Preparation

  1. Combine all ingredients in a blender and process until very smooth.
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  • Condiment
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