Overview

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

Ingredients

Nutrition Facts

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).

Nutrition Overview

B+grade
  • 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.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

170 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)!

141 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

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

All

3 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?!

5 votes
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Photos are always welcome, Dorothy! :)

34 votes
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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!

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

64 votes
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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!!!

63 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!

80 votes
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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.

94 votes
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Glad to read that, Lori! Thanks for sharing

141 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
7 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/

7 votes
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Thank you, Sharon, for your comment & links.

88 votes
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Hi Emmeline - I haven't experienced this problem myself

116 votes
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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

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

Top Voted
170 votes
+
Vote up!
-
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
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