When The Chalkboard claims it has discovered life-changing sauces and dressings that practically guarantee you’ll eat more vegetables, how could we not share the findings with you here? Below we’re doing just that, because we think such secrets should never be kept to oneself. Bon appetit!
EAT MORE GREENS. And roots. And veggies that are really fruits. We’re all about helping you eat more things that grow from the ground! Here’s what every veggie-loving, skin-be-a-glowing gal knows: The key to eating more veggies on a consistent basis has everything to do with making incredible sauces that’ll keep you hooked.
We’re obsessed with lemon tahini sauce (try it on almost anything!) – and miso dressing over veggies of every shape and size will have you craving more greens than you ever imagined. Take your greens from a chore to a craving. Try tahini lemon dressing on even the most bitter veggie and you’ll learn why people legitimately enjoy eating this stuff.
Below are three dressings we love to make at home, each pulled from a popular TCM recipe. Each makes a killer combo with a grain bowl filled with veggies or as a dressing for roasted, raw, or steamed veggies.
TAHINI + MISO DRESSING
1 Tbsp minced fresh ginger
2 scallions, minced (white and light green parts only)
2 Tbsp white miso
1 Tbsp tahini
1 ½ Tbsp pure maple syrup
1 Tbsp low-sodium soy sauce
¼ cup rice vinegar
small pinch of crushed red pepper flakes
1 Tbsp toasted sesame oil
2-3 Tbsp water
Prepare the dressing by combining all the ingredients and whisking until smooth. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be.
Try the Tahini + Miso dressing on this Snap Pea Rice Bowl.
CREAMY MOJITO DRESSING
1 tbs dijon
1/2 tbs raw honey
1 shallot, minced
3-4 stems of mint, minced
3-4 stems of italian parsley, minced
juice of 1-2 ripe limes (you can substitute a lemon if you fancy)
1/2 c. olive oil
1/2 c. grapeseed oil or another neutral oil
salt and pepper to taste
In a small bowl, add honey, dijon, shallot. Whisk together and slowly incorporate oil while whisking. The dressing should get nice and thick . Add the herbs and juice of the lime. Season with salt and pepper to taste.
Try the Mojito Citrus Dressing on this Quinoa Salad.
SPICY RAW HERB PESTO
3 Tbsp red wine vinegar
2 Tbsp olive oil
¼ cup lemon juice
½ tsp dried oregano
½ tsp dried parsley
½ tsp dried basil
¼ tsp red pepper flakes
salt and pepper
Whisk the ingredients in a small bowl.
Try the Raw Pesto Dressing on this Zucchini Pasta Salad.
Need some extra pointers on whipping up your dressing right? Here are some tips on the perfect salad dressing ratios!
Image via What’s Gaby Cooking