1/2 cup water
1/2 cup nutritional yeast
1/4 cup tahini
1/4 cup Dijon mustard
1/4 cup tamari (or low sodium soy sauce)
6 tablespoons lemon (or lime juice)
1 tablespoon maple syrup (or date syrup)
Combine all ingredients in a blender or food processor until smooth.
Serving Size: 32 (1 tablespoon servings)
Nutritional Facts: Calories: 22.9 Total Fat: 1.1 g Cholesterol: 0 mg Sodium: 143.6 mg Potassium: 56.1 mg Total Carbs: 2.1 g Protein: 1.6 g
Notes: What a great tasting salad dressing without the fat from oil! It’s quick and simple to make, which is the best news. I haven’t eaten this much salad in months, but thanks to this dressing I might start eating more. The ingredients in parenthesis were not used. Thanks to Chef AJ for another good receipe.
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. sherry vinegar (or cider vinegar)
2 Cups peanut oil (substitute vegetable or olive)
1 ounce Maytag blue cheese
1/2 head green cabbage, shredded
3 green onions, sliced thin
1/2 Maytag blue cheese, crumbled
In a food processor combine the egg, lemon juice, Dijon mustard and vinegar. Puree for about 30 second and then slow add the peanut oil. Season with salt and pepper and add the Maytag blue cheese, process for another 10-15 more seconds. Push the mayonnaise through a fine mesh strainer (optional).
Toss the cabbage with enough mayonnaise to coat. Add half of the green onions and a 1/4 cup of the crumbled blue cheese. Season with salt and pepper and toss well. Serve with your favorite entree.
The original recipe came from the Food Network and was served with BBQ Shrimp. Never have I actually strained my mayonnaise mixture through mesh, I would add it to the cabbage (pre-shredded package), toss well and add the blue cheese and green onions.