Spicy Ginger Lemongrass salad dressing (No oil, vegan)

Ever since I went low-fat and no-oil, I threw out all the oils in my household. Then when I moved temporarily into mom's house I did the same (with her blessing of course). Well, in each case we sent them to a friend who uses oil... so at least it wasn't wasteful. Regardless, it set me on a path to figure out oil-free dressings, as all of mine included some. Even though I always reduced the amount of oil I used, it was a learning curve. I was quite happy with this new invention using lemongrass, sriracha, and some apple cider vinegar. There are substitutions and options under the recipe below.

This recipe works perfectly for salads, or you can drizzle it over your favorite vegetables and grain / starch in a buddah bowl. It adds a great punch of flavor to your meal. I also love this drizzled over potatoes.

Spicy Ginger Lemongrass oil-free salad dressing

This simple salad dressing is excellent for salads or for buddah bowls and over rice and other grains.

Print Pin Rate

Cuisine: Asian, Fusion

Keyword: apple cider vinegar, ginger, lemongrass, spicy food, sriracha, wfpbno

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6 Servings

Calories: 15kcal

Author: Jen deHaan

Ingredients

• 1/4 cup apple cider vinegar
• 2 Tbsp lemongrass minced, from jar
• 2 Tbsp ginger minced
• 1 Tbsp maple syrup Or sub applesauce, or orange juice and/or stevia
• 2 tsp coconut aminos Sub Tamari or omit
• 2 tsp sriracha sauce or other hot sauce, to taste
• 1/4 tsp fresh ground pepper

Instructions

• Combine all ingredients in a bowl and whisk well.
• Can be stored in the fridge in an airtight container for at least a week.

Notes

Excellent as a salad dressing, or as a dressing for buddah bowls.

Nutrition Facts

Spicy Ginger Lemongrass oil-free salad dressing

Amount Per Serving

Calories 15

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Cholesterol 0mg 0%

Sodium 81mg 3%

Potassium 26mg 1%

Total Carbohydrates 3g 1%

Sugars 2g

Protein 0g 0%

Vitamin C 1.4%

Calcium 0.4%

Iron 0.7%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @PlantBasedRecipe or tag #MyPlantBasedRecipe!

Substitutes and other options

Here are some substitutes and other changes to this dressing.

• Sweetener: You may want to add a bit of sweetener to your dressing. I sometimes use stevia (I make my own cold pressed juice from leaves), maple syrup, or Dolcedi sweetener (made from apples). You could even use some apple sauce if you wish.
• Spicy: You can adjust the spice to taste. Chili garlic sauce or chili paste also works great in this recipe in place of the sriracha. Just make sure your sauce does not have any animal products in it (some hot sauces and chili sauces use anchovy, butter, and more - always read the label!)
• Lemongrass and ginger: I often use lemongrass and ginger that comes minced, but if I have fresh I use that instead. You can usually find minced in the grocery store, but it's also available online.
• Vinegar: I used apple cider vinegar for this, but you can use white wine vinegar or rice vinegar instead.

• About
• Latest Posts

Jen deHaan

Owner at Plant Based Recipe

Jen is a dance fitness instructor and plant-based nutrition enthusiast living in British Columbia, Canada. She has over 19 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy.

Latest posts by Jen deHaan (see all)

• Vegan ramen with mushrooms and tofu recipe – with a spicy option (Oil free, Vegan) - June 4, 2019
• Umami Seasoning blend recipe (Vegan, SOS free option) - May 20, 2019
• Chipotle Lime Mayo / Spread / Aioli recipe (Oil free, Vegan, SOS free option) - May 7, 2019