Recipe Directions

  • 1. Throw it all in the blender and...blend!
  • 2. Keep blending 'til thoroughly mixed.
  • 3. Use right away or refrigerate.

The Rawtarian's Thoughts

By The Rawtarian

This is a handy, savory dressing that keeps in the fridge nicely for four or five days. It tastes best on the second day, because it's a lot thicker and almost creamy.

Beware: garlicky!

When not in a garlicky mood, I love to use a simple apple cider vinegar and olive oil dressing. But when I'm in the mood for some zing, I go for this raw garlic salad dressing recipe.

I find that this is a versatile dressing that, in some ways, mimics a ceasar salad dressing (on day two and after, because it's thicker after having been refrigerated).

Recipe Photos

Nutrition Facts

Nutritional score: 67 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is a good source of Vitamin E.
  • This recipe is a noteworthy source of Vitamin K.

Amounts per 44 g (2 oz) suggested serving

NameAmount% Daily
Calories 245 10 %
Protein 0.14 g
Fat 27 g 34 %
Carbohydrates 1.6 g
Dietary Fiber 0.2 g 1 %
Sugars 0.39 g
Calcium 7 mg 1 %
Iron 0.27 mg 2 %
Sodium 146 mg 6 %
Source: USDA

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Comments and Reviews

Top voted

182 votes
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This recipe is similar to a Lebanese family recipe that my grandparents have made for years. Its my FAVORITE!!!

The main spice they use is Za'ater, which I think goes perfectly with this salad dressing. I personally love to add a pinch or two of really hot chile powder (like habanero)!

155 votes
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Hi LJ, can u pls address Dekkers comment below re Botulism?? I'd like to know if there is a major issue with combining raw garlic and oil.

Posted from The Rawtarian's Raw Recipes App

144 votes
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Is there any way to make something similar to this without oil in it?

All

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Hi there! Thank you for this recipe & your site...I've been following raw vegan the last month & a half and starting to get very bored with my salad dressing. I am glad to have found your recipes.

As I have a sensitivity to citrus do you think this would work with substituting apple cider vinegar instead? Thanks :)

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Yes, great idea for the citrus substitution - that should be fine. (Maybe reduce the amount a little.)

5 votes
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How is *one cup* of oil, olive oil or not, good for one's arteries and heart? This may be raw, and it may be delicious, but it's hardly healthy. That's a boat load of oil.

Posted from The Rawtarian's Raw Recipes App

6 votes
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Its olive oil!!! BIG DIFFERENCE

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It says 8 servings on the recipe...

and olive oil is hardly bad for you

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Dorothy Dukes's Review

Simple raw garlic salad dressing
5
5 out of 5

My new go-to dressing! One for work, one for home!

10 votes
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Love it, Dorothy! Thanks for sharing your photo! :)

13 votes
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Dorothy's Review

Simple raw garlic salad dressing
3
3 out of 5

I made this for the first few days of a full body cleanse! The lemon was a bit tarter than I expected. I may try lime or a mix for the next batch! I'll post a photo under a separate comment (phone issues), if that's ok?!

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Photos are always welcome, Dorothy! :)

41 votes
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Natalie's Review

Simple raw garlic salad dressing
5
5 out of 5

I made this and fell in love! I have to make all my salad dressings due to health issues my diet is extremely limited. I crave salad because of this dressing. I love the tangy flavor the lemon provides and rich texture from the olive oi. So happy!

43 votes
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Hi Natalie! I'm happy this suits your needs!

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healthgrrl's Review

Simple raw garlic salad dressing
5
5 out of 5

Super yummy dressing! The only oil I generally keep in the house is coconut oil which I didn't think would really work. So, I used a half cup of cashews and a half cup of water to replace the olive oil. The dressing turned out fantastic! Another great recipe from the Rawtarian. Thanks!!!

74 votes
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So glad you liked it, Christine. Way to troubleshoot without the olive oil! Sounds like an interesting twist, actually. I might have to try your tweaks because they sound creative and wise. Glad to have you here with me!

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I love your site LJ and have shared it with others. About the botulism, I have been eating raw garlic with olive oil for many years now. I have never gotten botulism either.

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Glad to read that, Lori! Thanks for sharing

155 votes
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Hi LJ, can u pls address Dekkers comment below re Botulism?? I'd like to know if there is a major issue with combining raw garlic and oil.

Posted from The Rawtarian's Raw Recipes App

Top Voted
14 votes
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Since there is an acid in the recipe (lemon juice) and since it's wisely kept refrigerated, there isn't much danger of botulism. It's best to use this within a week, and to thoroughly peel and clean the garlic. (Garlic itself isn't the culprit, it's really bacteria from the soil the garlic was grown in.)

http://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil#.VCmOhGddV8E

http://www.wikihow.com/Prevent-Botulism

http://umaine.edu/publications/4385e/

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Thank you, Sharon, for your comment & links.

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Hi Emmeline - I haven't experienced this problem myself

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Hello! Great recipe! Thanks for sharing it :)

I added nutritional yeast and some water to the sauce, then tossed the sauce with lightly cooked beets, carrots, broccoli and brown rice, topped with avocado. It was absolutely delicious!!

If you're curious - I was inspired by Life Alive, a great vegetarian oasis and organic cafe http://lifealive.com (one of my all time favorite places).

Thanks again!
- Erin

144 votes
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Is there any way to make something similar to this without oil in it?

Top Voted
182 votes
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Vote up!
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Vote down!

This recipe is similar to a Lebanese family recipe that my grandparents have made for years. Its my FAVORITE!!!

The main spice they use is Za'ater, which I think goes perfectly with this salad dressing. I personally love to add a pinch or two of really hot chile powder (like habanero)!

Top Voted
54 votes
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I just wanted to let you know it is very dangerous to combine raw garlic with oil. There is a risk for botulism.

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Dekkers, botulism will never be an issue if one is making something for immediate consumption or refrigerating it for a short period of time. The danger comes in when storing things at room temperature for an extended period (ie, garlic-infused oils kept in the pantry.)

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