How to make homemade salad dressing

Vegan Salad Dressing

Ingredients

300g of tender tofu, 1-2 cloves of garlic, 4 tsp of wasabi paste, 2 tsp of lemon juice, 1.5 tsp-2 tsp of olive oil, 2 tsp of white vinegar, 3 tsp of xylitol, and salt to taste.

How to do

Put all the ingredients into a wall-breaker and mix well, and add the right amount of salt to taste.

tips

Salad dressing must be kept refrigerated, it is best to put a bottle in the fridge and eat it within 2-3 days.

Healthy Salad Dressing

Ingredients

Half cup of plain yogurt, half cup of grated cheese, 3-4 tablespoons of milk, 1 tablespoon of olive oil, 2 teaspoons of anchovy puree (canned anchovies from the supermarket work fine), 2 teaspoons of Worcestershire sauce, 1 clove of garlic (peeled and chopped), 1 teaspoon of mustard, 1/4 teaspoon of sea salt, a pinch of black pepper, 2-4 tablespoons of lemon juice.

How to do it

First, put all the ingredients except the lemon juice into a wall blender and mix well, then mix in 1 teaspoon of lemon juice until the flavors become balanced. Season with salt and black pepper to taste.

Tips

If the dressing is too thick, add some extra milk. The dressing must be kept refrigerated, preferably in a jar in the fridge, and eaten within 2-3 days.

Miso Salad Dressing

In Ingredient A

100cc vinegar, 90cc olive oil, 1 tsp salt, 2 tbsp sugar.

In Ingredient B

1 and 1/2 tbsp soy sauce, 50g miso, 1 tbsp chili paste.

How to make it

1: Mix ingredients A and B separately, then combine both and mix well.

2. Usage: Suitable as a drizzle for cauliflower, broccoli, asparagus and other root vegetables after boiling.

Yuzu Salad Dressing

A Ingredients

100cc of orange vinegar, 50cc of salad oil, lemon juice.

In Ingredient B