by Cat, July 2007 (Photo, right, from Wikimedia Commons)
- Included here: 1. Creamy Coleslaw Dressing; 2. Buttermilk Ranch Dressing; 3. Garlic Ranch Dressing; 4. Thousand Island or Crab Louie Dressing
- See also: 1. Asian Ginger Vinaigrette Dressings; 2. Vinaigrette Dressings; 3. Sour Cream; 4. Creme Fraiche; 5. Buttermilk; 6. Yogurt; 7. Mayonnaise; 8. Green Mayonnaise (Green Goddess Dressing)
- Other creamy recipes, this site: 1. Tsaziki (Cucumber-Yogurt Dressing); 2. Lebneh (Yogurt Sauce with Mint & Toasted Sesame); 3. Greek Yogurt Sauce or Dressing; 4. Homemade Mayonnaise; 5. Green Goddess (Green Mayonnaise); 6. Tartar Sauce
Update links to my old site when moved (red text): butter lettuce salad, red chili sauce
Salad dressings are so easy to make at home, its a wonder why commercial dressings even exist. So many commercial dressings, especially mayonnaise, contain ingredients questionable for health, such as rancid salad oils, GMO canola, corn, or soy oil, guar gum, hydrolyzed protein, MSG, etc.. When you make your own dressings, you control the type and quality of ingredients, and don’t have to use chemical preservatives because your dressing is FRESH.
I highly recommend making your own mayonnaise. It’s really easy if you have a blender, and will keep a long time in your fridge if you add liquid whey.
Try my recipes as they are, or as a base for your own selection of ingredients. Most call for lemon juice, which acts as an emulsifier to help keep the watery and oily components blended together after shaking. It’s best to use freshly squeezed lemon juice, rather than reconstituted, bottled lemon juice, for flavor and for all the wonderful enzymes in the raw juice.
Casear Salad Dressing
I’m not a big fan of mayo, so I use part sour cream, which also makes this more authentically Scandinavian; and I make my own mayo, which has a much better flavor than commercial varieties. See also my recipe for Red or Green Cabbage Coleslaw.
- 2 Tbsp Sour Cream, Creme Fraiche or Yogurt
- 2 Tbsp real mayonnaise
- 1 Tbsp raw apple cider vinegar
- 1 tsp celery seeds
- 1/4 tsp Unrefined Sea Salt, or more, to taste (I reduced the original amount)
- 1/4 tsp ground black pepper, or to taste
- 1 packet Stevia sweetener (the kind that is cut with FOS or inulin) or 1 tsp maple syrup
Mix all ingredients in a small bowl or measuring cup, using a small wire whisk or a fork.
Buttermilk Ranch Dressing
This recipe is adapted from the Rebuild From Depression website, and uses homemade mayo. I like to make a simple salad of butter (or Boston bibb) lettuce and blanched green peas, tossed with this dressing. You can turn this into a main-dish salad by adding cooked, cubed chicken breast meat.
- 2 Tbsp Creme Fraiche or Sour Cream or real Buttermilk). In a pinch you could use plain, unsweetened yogurt
- 2 Tbsp real mayonnaise
- 1 tsp chopped fresh parsley
- 1 tsp chopped fresh chives
- 1/2 tsp dill weed
- 1/8 tsp Unrefined Sea Salt, or to taste
- white pepper to taste (you won’t want much, perhaps just a pinch)
- raw organic milk (optional, to taste)
- Mix sour cream/buttermilk with the mayo. Stir in the herbs. You may wish to experiment with different herbs for different salads. Season to taste with celtic sea salt and white pepper.
- If you want a thinner dressing, add raw organic milk.
- You can also add some lemon juice or crushed garlic for a different flavor
Garlic Ranch Dressing
This is a different slant on Ranch Dressing, adapted from Better Homes and Gardens magazine (see Butter Lettuce Salad). You can add 1 Tbsp mayonnaise instead of the cream, if you prefer.
- 1 – 2 cloves garlic
- 1/4 tsp + pinch Unrefined Sea Salt
- 1/2 Tbsp freshly squeezed lemon juice
- 6 Tbsp Creme Fraiche or Sour Cream
- 1 Tbsp raw cream (or whipping cream)
- salt & freshly ground black pepper (to taste)
- Chop garlic on wood cutting board. Sprinkle with a pinch of salt and rub with side of a knife to form a paste. Transfer paste to small bowl.
- Mix in the 1/4 tsp salt and lemon juice; let stand 10 minutes. Whisk in creme fraiche and cream. Season to taste with salt and freshly ground black pepper
Thousand Island or Crab Louie Dressing
I’ve adapted this recipe from fishex.com. This is excellent on a Crab Louie salad. In fact, I don’t really care for this dressing EXCEPT on the crab salad. Many recipes call for ketchup and pickle relish, but these are highly processed foods and besides, they are poor substitutes for the original ingredients:
- Red chile sauce should be used instead of ketchup (or in a pinch, red cocktail sauce, but it is usually made from ketchup. You may not need extra horseradish). Or use homemade catsup (lacto-fermented).
- Minced green chile peppers should be used instead of pickle relish, tho you could use fermented (pickled) green chile peppers, minced. I skip this ingredient if I use red chile sauce instead of ketchup (catsup).
- ⅔ cup real or homemade mayonnaise
- 1/3 cup red chile sauce or homemade catsup
- 1 Tbsp minced scallions
- 2 tsp freshly squeezed lemon or lime juice
- 1 tsp prepared, or freshly grated horseradish
- Unrefined Sea Salt to taste
- dash Tabasco or other hot sauce (optional)
Combine ingredients in a bowl or jar, mixing well. Taste and adjust seasoning.
Greek Yogurt Dressing & Sauce
Recipe moved to Yogurt Sauces, Dips or Dressings
This is an excellent Greek dressing to serve with souvlaki (skewered meat), dolmades (stuffed grape leaves), salad of fresh greens, and other appetizers. This dressing is similar to Lebneh (Yogurt Sauce), without the toasted sesame.
- Nourishing Traditions, by Sally Fallon with Mary G. Enig, Ph.D.
- Vegetarian Epicure I and II, and the New Vegetarian Epicure, by Anna Thomas
- Cooks Magazine
- Salad Dressings Menu (Cat’s old site): catsfork.com/CatsKitchen-Recipes/SaladDressingsMenu.html