Make (or buy) Good Salad Dressing
Good salad dressings are ones that you either make your yourself, or buy in glass bottles, rather than plastic. Most shops sell salad dressings sold in glass (the normal aisles) or in plastic (the chilled aisle). And unless you just keep to French dressing, most others contain animal products. Many are high in oil (not good for some medical conditions). Keep salad dressings away from pets and young children, due to garlic, onion and spices.
We all think of salad as being healthy. But some people with delicate stomachs don’t do well on salad (and if you are on blood-thinning medication, sometimes you are not supposed to eat too many greens due to vitamin K, check your medication). Ayurvedic doctors are not fans of salad, saying that we digest food better once cooked. Others are raw foodists, who say we should never cook food. No wonder people are confused.
If you enjoy salad, here are some ideas, from simple recipes to make your own salad, to the best salad dressings on the market. Whichever you choose, try to choose organic salad leaves, and spin them well after washing (just using a tea towel is fine, you don’t need a plastic salad spinner). Then use up soon, salads are a food poisoning hazard, if you leave them too long.
A Little Bit (Kent) uses fresh herbs in its salad dressings.
- Fresh Mint & Raspberry
- Fresh Parsley & Red Onion
- Fresh Tarragon & Lemon
- Fresh Thyme & Balsamic
Sacla makes good salad dressing. Choose from:
- Vegan horseradish sauce
- Vegan blue cheese salad dressing
- Vegan Caesar salad dressing
- Vegan salad cream
- Tofu Island Thousand Salad Dressing!
Inspired Vegan Sauces & Dressings
Inspired Vegan makes plant-based alternatives:
- Caesar Salad Dressing is ideal drizzled over romaine or cos lettuce, or top with tomato and croutons for vegan Caesar salad.
- Dill Mustard Sauce has an incredible flavour, ideal for a potato tart, vegetable pie or polenta cakes.
- Honea Mustard Dressing uses plant-based honey, perfect for carrot or pasta salad or mixed greens.
- Hollandaise Sauce is rich and creamy, good on potato salad, asparagus and for ‘eggs benedict’.
- Horseradish Sauce is good for beetroot salad or roasted veggies.
- Tartare Sauce is for vegan fish and chips!
Inspired Vegan Classic Sauces go beyond just offering a ‘French dressing’ like they do in supermarkets. These are mostly thick and creamy dressings, to replace all your traditional favourites. They are sold in glass bottles (recycle plastic wrap at supermarket bag recycling bins). Includes:
- Caesar Dressing is rich and creamy, drizzle over romaine or cos lettuce or top with tomato, avocado and croutons for Caesar salad.
- Dill Mustard Sauce has an incredible flavour, serve with potato tart, vegetable pie or over polenta cakes.
- Hollandaise-Style Sauce is egg-free. Rich and creamy for potato sauce, asparagus or a tofu-based sub for eggs benedict.
- Honea Mustard Dressing is perfect for carrot salads, mixed greens, pasta salad or a dip for veggie fries.
- Horseradish Sauce is good for beetroot salad, a plate of roasted veggies or a dish dish for dipping.
- Tartare Sauce is ideal for your vegan fish and chips. Full of flavour and retains the classic taste.
Other Good Salad Dressings
- Bonsan Organic Sweet Mustard Dressing is made with rapeseed oil, cider vinegar and lemon juice, and a touch of agave syrup. Ideal to dress a simple green salad, or to drizzle onto roasted vegetables.
- Bonsan Organic Caesar Dressing is thick and creamy, but without dairy or eggs. Bonsan Organic Garlic Aioli is lovingly prepared.
- Vegusto French Dressing is created by an award-winning Swiss company that makes vegan meats and cheeses. This ‘No Muh’ white salad salad is creamy, inspired by the classic French recipe.
- Lucy’s Classic House Dressing is made with extra virgin olive oil, cider vinegar, Dijon mustard and lemon. Or try her Ginger & Sesame Dressing and Fresh & Tangy Raspberry Dressing (nice with vegan feta for a Greek salad). Or use The Olive Branch Greek Dressing.
Make Your Own Salad Dressings
The classic French dressing recipe is 1 tablespoon of cider or wine vinegar with 3 parts of mild oil, then add lemon juice, herbs or mustard, and store in a glass jar in the fridge, for up to a few days. Find a good basic recipe at (with variations) at Cookie + Kate.