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Raw Sauerkraut Salad Dressing (vinegar free, raw, vegan, gluten free, low fat)

Posted Nov 11 2009 10:03pm
Sauerkraut?  In salad dressing?

Come on, don't judge, just go with it.

Sauerkraut provides an awesome base for a salad dressing!  Since it has a naturally tart and tangy flavor, it makes a great substitute for vinegar or citrus in a salad dressing if you don't tolerate them.  I added a bunch of fresh and dried herbs and a little garlic for kick, and ended up with something truly inspired.  And not only will this dressing liven up your greens, it also packs an awesome nutritional punch.  Like all lacto-fermented foods, raw sauerkraut is full of healthy lactobactilli bacteria, good for strengthening the immune system and restoring proper flora in the gut.  Garlic is a powerful detoxifying and naturally anti-bacterial food, and parsley is an amazing source of vitamin A and polyphenols.  If you want to, throw in a little heart-healthy, omega-packed oil like olive, flax, or hempseed.  Packed with nutrients, über-cleansing for your body, and full of flavor, this salad dressing is sure to become a favorite.  Plus, it is bright green and fun to look at.

So make a batch, get some greens, and eat up.  Detoxifying never tasted so delicious.

[I'll take a photo tomorrow and post it - just imagine a creamy, smooth, bright green dressing in a mason jar.] 

RAW SAUERKRAUT SALAD DRESSING (raw, vegan, gluten free, vinegar free, low fat)

yield 2 cups

1 c raw sauerkraut, packed
1 1/2 c water
1 garlic clove
a couple small handfuls fresh parsley
fresh or dry dill, to taste
fresh or dry basil, to taste
fresh or dry chives, to taste
other herbs, as desired
optional: 1-2 T extra virgin olive oil, flax oil, or hemp oil

  1. Place all ingredients in a blender, starting with a small amount of herbs, and blend until totally smooth.  
  2. Add more herbs to taste as desired.  If necessary, add more water to reach desired consistency.
  3. Serve immediately, and refrigerate leftovers.  Should keep about 7 days in the refrigerator.  If using dried herbs and omitting garlic, this should keep for a REALLY long time.
VARIATIONS/IDEAS:
Omit the herbs and try one of these variations - I haven't tried any these, I'm just brainstorming for you  : )
  • add sesame oil, ginger, and chili flakes
  • add a blob of nut or seed butter
  • use kimchee instead of sauerkraut for a spicy version
  • add miso paste
  • add spinach or kale along with the herbs
  • add curry powder and cilantro
  • other ideas?  let me know what you try!
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