Prep 15 mins
Cook 0 mins
This is a great salad dressing that I found in a raw cookbook. It's a thin dressing, but I think thin dressings coat the salad better. I use a little more honey than it calls for (about an extra tablespoon or so). I use an electric juicer to squeeze the lemons, which makes the prep time very quick. This recipe makes 4 cups and will last over a week in the refrigerator..
- 2 cups fresh lemon juice
- 3 garlic cloves
- 3 tablespoons ginger, minced
- 3 tablespoons soy sauce
- 3 tablespoons raw honey
- 1 1⁄2 cups olive oil, cold pressed
- Put all ingredients in the blender except for the oil and begin to blend.
- Slowly add the oil until the dressing is completely blended.
I did use a substitute for soy sauce because of a soy allergy but this was good, though thin, you stated that so this is almost a perfect recipe. I liked the honey a lot in this, I used local. Better than sugar that many recipes call for.