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Transform your salads from okay to wow with these homemade salad dressings.
From greens to grains, from vegan Buddha bowl to classic Caesar — no matter the type of salad, there’s a dressing that suits.
Homemade dressings help balance the flavour profile of your salads by adding elements of tanginess, sweetness, creaminess, and *magic*. (At least we think so!)
Plus, they’re much cleaner than their store-bought alternatives, which are often full of artificial flavourings, colours, and preservatives.
Pre-made dressings also often rely on salt and added sugar for their main flavours, so making your own is a simple way to cut down your intake of sodium and sugar.
Here are 4 of our favourite homemade salad dressings that can be whipped up in a jiffy.
FRENCH HONEY-MUSTARD
This is a classic for a reason; the sweet honey perfectly complements the almost bitter, spicy mustard, while extra virgin olive oil brings it all together in a big embrace of rich, oily goodness.
It’s a definite winner with roasted veggies, pork steak, or anything with rocket. It also goes well with Italian and French-style salads.
We’ve used equal amounts of dijon, honey, vinegar and oil, but if preferred, you can crank up the honey and reduce the mustard.
You can easily substitute the honey with maple syrup for a vegan alternative.
Ingredients, around 1 cup:
- 1/4 cup dijon mustard (use less if your dijon is spicy)
- 1/4 cup honey (use maple syrup for a vegan version)
- 1/4 cup apple cider vinegar (or replace with white wine vinegar)
- 1/4 cup extra virgin olive oil
- Salt & pepper to taste
Method:
Place all ingredients in a jar and shake it, shake it! Or, if your honey is too hard to dissolve this way, combine the ingredients in a jug using a stick mixer. You can also combine the ingredients in a large bowl using a whisk.
Season with salt, pepper, and extra honey if desired.
Store in an airtight container in your fridge for up to 3–4 weeks.
MEDITERRANEAN CREAMY TAHINI
Creamy, nutty, and rich — uhm, yes please!
This simple, vegan dressing boasts a rich flavour thanks to tahini, a spreadable butter made from sesame seeds.
It works perfectly with Mediterranean-style dishes featuring foods like roasted cauliflower, chickpeas, mint, pumpkin, falafels, flatbread, pomegranate seeds, and leafy greens.
Ingredients, around 1 cup:
- 1/2 cup tahini (we used unhulled, but hulled works too)
- 1/4–1/3 cup water
- Juice of 1 small lemon (or 1/2 large)
- 1 1/2 tbsp apple cider vinegar (or replace with white wine vinegar)
- 1 tbsp maple syrup
- 1 crushed garlic clove
- Salt & pepper to taste
Method:
In a large bowl, whisk together tahini, lemon juice, vinegar, maple syrup and crushed garlic.
Slowly pour in water while whisking continuously — this creates an emulsion, meaning you should end up with a nice, creamy dressing. Start with 1/4 cup water, but add up to 1/3 cup, depending on your desired consistency.
Store in an airtight container in your fridge for up to a week.
ASIAN SESAME-SOY
Rich and salty from the addition of soy sauce, this Asian sesame-seed dressing is an all-round winner.
It also features rice wine vinegar, which is slightly milder and less acidic than regular white wine vinegar. But not to worry; if you don’t have any, you can substitute and use white wine vinegar instead.
The dressing goes well with coleslaw, homemade noodle dishes, and fish. It even works well as a dipping sauce for spring rolls and rice paper rolls.
Ingredients, around 1 cup:
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar (or replace with white wine vinegar)
- 1/4 cup olive oil
- 2 tbsp sesame oil
- 1 tbsp brown sugar (or replace with honey or maple syrup)
- 2 tbsp sesame seeds
Method:
Add all ingredients to a large jar and shake until the sugar has dissolved.
Store in an airtight container in your fridge for up to 2 weeks.
ITALIAN SALSA VERDE
Salsa verde literally translates to ‘green sauce’.
It’s a traditional Mexican dressing made with spicy green chillies and tomatillo — but today, you’ll find countless versions from different cuisines. Many of these are less spicy and use different types of herbs.
The flavour is herby, tangy, and refreshing.
This Italian version is amazing with lamb, beef, pasta, and seafood. (Pssst, garlic-fried prawns, we’re looking at you!)
You can also make a more exotic version by substituting the parsley with herbs like coriander, basil or mint. Many people also enjoy adding chopped anchovies or gherkins. Also, feel free to use greens like rocket, chives, or spring onions!
Ingredients, around 1–2 cups:
- 2–3 cups fresh parsley (you can also use a mix of different herbs)
- 1/2 cup olive oil
- 2 crushed garlic cloves
- Zest and juice from 1/2 lemon
- 2–3 tbsp drained capers
- Pinch of dried chilli flakes or 1/2 fresh chilli (optional!)
- Salt & pepper to taste
Method:
Combine all ingredients in a food processor — or chop by hand for a more rustic version.
Best enjoyed fresh, but keeps in the fridge for a few days in an airtight container.
