Making your own dressing can seem like a daunting task, but people fail to realize how easy it is. If you have some olive oil, a type of vinegar or lemon juice, and seasonings, you can whip up a dressing in minutes. A dressing does not have to be an elaborate concoction; rather, a simple dressing often complements the salad ingredients and provides a light, acidic relief. This dressing has a little zest from the lemon and punch from the mustard powder. Don’t worry, though, because it doesn’t overpower the palate!

Tahini is essential to this dressing. Although it is just sesame seed paste, it offers a wonderfully nutty flavor and creamy consistency to the dressing. It actually balances the acidity from the lemon and the strong allium flavor of the garlic. You may have to play with the balance of lemon juice and tahini, especially if you enjoy a prominent lemon flavor. Add the juice from one more lemon if you fall into that category.

Mustard powder can be an intense flavor, so don’t exceed the measurement. It offers a little tang that pairs nicely with the lemon, and you get a little sweet relief form the maple syrup. After you whisk together the ingredients or shake them up in a jar, you may or may not want to add a little water to thin it out. If you prefer thicker dressings, then you won’t have to add water at all. In fact, you can keep the dressing a little thicker and use it as a creamy dip for celery sticks or sweet potato fries.

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Caesar salad is potentially the most famous salad of all the salads. Parmesan cheese, romaine lettuce, croutons, and caesar dressing. Those are the components to a caesar salad, which was created by chef Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico. The unfortunate reality is that most caesar dressings are incredibly fattening, high in sodium, and loaded with added sugar. Plus, these dressings aren’t vegan. 

Traditional caesar dressing contains anchovies, raw egg yolk, raw garlic, mustard, lemon juice, and parmesan cheese. What you get is a super zesty, garlicky, savory dressing that pairs beautifully with fresh, simple salads. This vegan caesar dressing is just as zesty and flavorful, only it doesn’t have anchovies, dairy, or eggs. In fact, you only need five core ingredients, plus a little water, sea salt, and black pepper to create this dressing. 

The dressing calls for tahini, lemon juice, garlic, capers, mustard, water, and seasonings. The reason that you need capers is because of the pickled, briny flavor they offer. Not only do they add a salty boost, but they seem to act similarly to the anchovies. You’ll also need a small amount of the brine, in which the capers are preserved. Blend everything together and you have yourself a tasty dressing to enjoy whenever you want!

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Tahini is a common ingredient in many hummus recipes, but it goes great in salad dressings as well. It adds a beautiful creaminess and nutty flavor to dressings, but it never overpowers the other flavors. Tahini works beautifully with ingredients like lemon, garlic, mustard powder, paprika, maple syrup, and olive oil. Because it is so creamy, you can often whisk it in with other ingredients. That said, blending it with a series of ingredients is also an excellent strategy.

For this dressing, you’ll need a generous amount of lemon juice, freshly squeezed of course. If you want the best flavor, use Meyer lemons, provided you can get your hands on them. They are a little sweeter than standard lemons, which is why many people use them to make lemonade. If you like your dressings extra lemony, feel free to add a little lemon zest to the dressing. Whether or not you add the zest is entirely up to you and your taste buds.

If you just want to whisk the ingredients together in a small bowl, or shake them up in a jar, make sure to finely mince the garlic. You don’t want large chunks of raw garlic in your salad, so make sure to use a garlic press or finely chop the clove. And if you want a little extra flavor, sprinkle some sea salt on the garlic while you mince it. Trust us when we say that that little pearl of culinary wisdom will change your life.

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The best thing about this rainbow carrot slaw, besides how beautiful it looks, is the sweet and slightly citrusy flavor profile. You don’t have to worry about the fennel in this recipe because it doesn’t outshine the other ingredients. Grating the fennel bulb or slicing it thinly helps tame the intensity of raw fennel. Plus, the aromatic dill vinaigrette asserts itself as the flavor champion. It is truly one of the best dressings you’ll ever have.

The important thing to remember when making this carrot slaw is to grate all of the ingredients on the largest grater setting. Using the small side of the grater will result in a mushy slaw. You want a slaw to be crunchy! Now if you are really lazy, you can use a food processor to chop all of the ingredients. If you have a sharp grater, though, you should really choose that option.

Since the slaw dressing has a decent amount of mustard powder, it will be very aromatic and flavorful. The mustard flavor pairs beautifully with the aromatic dill and sweetness of the carrots. The slightly bitter cabbage also helps to absorb a lot of the dressing, meaning you can enjoy dressed slaw a few hours after preparing it. Should the dressing be a little intense for your palate, you can add a teaspoon or so of raw agave nectar to help tame the assertive flavors.

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What is one thing that most leafy greens have in common? They tend to have a slightly bitter flavor profile, which is why you incorporate other seasonings, fruits, or vegetables into the mix when preparing them. Some leafy greens, like spinach, have milder flavor profiles and don’t assert themselves in smoothies or salads. In the case of a bag of mixed greens, you often get a collection of greens that can exhibit peppery and bitter flavors. That’s why you need something sweet to balance your salad, making figs the perfect addition to a mixed green salad.

Figs have a rich, sweet flavor that is like a cross between raspberry and honey. The soft chew texture and fragrant aroma make them quite addictive, with some varieties being sweeter than others. Figs that ripen later in the season may even have a spicier or savory taste. Because of their complex flavor profile, figs make for excellent additions to sweet and savory dishes.

You can’t just have a salad of mixed greens and figs, though. The dressing has to be on point when you salad ingredient list is short. Liven up the parter with a slightly sweet apple cider vinaigrette that has mustard powder. It’s almost like a honey mustard dressing, only it’s cleanse-approved and free of preservatives, unhealthy fats, and added sugars. We hope you enjoy it! Oh, and if you can’t find fresh figs, feel free to incorporate dried figs into your salad, so long as they are free of preservatives and added sugars.

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When it comes to cooking (or not cooking in the case of raw veganism), the best approach is to let the ingredients shine. Simple recipes are often the best, using seasonal ingredients whenever possible. Using seasonal produce is the most flavorful way to cook, but sometimes you have to purchase out of season items. Fortunately for you, both radishes and cucumbers are summer produce items, meaning this salad is brimming with freshness.

We do have to say that the best way to make this salad is to cut both the radishes and the cucumbers with a mandoline. Please use a guard so that you do not slice your fingers. You can use a knife to thinly slice the ingredients, but this will be very labor-intensive. The mandoline slicer speeds things up and makes it so all of the slices are the same. Slicing the ingredients extra thin, especially the radishes, means that you won’t get a super peppery bite by eating a thick radish slice.

Both cucumbers and radishes provide lovely texture and refreshing flavors, but the real star of this recipe is the dill dressing. It has a strong dill flavor because of the fresh dill, and that pairs beautifully with the lemon juice and mustard powder. If the flavor of the dressing is too intense for you, drizzle in some raw agave nectar to bring some sweetness to the party. Taste and then dress your salad!

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Could it be that this recipe is actually vegan? Yes, 1000% yes. It looks like chicken salad, but in reality it is “chik’n” salad made from chickpeas. When you take your first bite, we recommend that you do so with your eyes closed. Really savor the bite because you may never go back to regular chicken salad ever again. Identify the familiar flavors on your palate and see if you can identify every ingredient. Then go for another bite, followed by another, and another, until you are dusting the crumbs off your fingers as a proud member of the clean plate club.

The real secret to this recipe is the double dill combination. By that, of course, we mean the duo of dill pickles and fresh dill, which brings that acidic brininess that is signature to chicken salad. Everyone has their own variation of a chicken salad, though, and dill or pickles may not be in the recipes you know and love. Think of this as a hybrid between some of the best recipes out there. To balance out the acidic briny pickle flavor, we added diced red grapes for their inherent sweetness. Fold in the chopped celery, dijon mustard, lemon juice, vegan mayo, garlic powder, and sea salt and pepper and you got yourself an impressive chickpea “chicken” salad.

Now, a sandwich isn’t complete without some toppings, but the real start of the show is the bread. Get yourself some beautiful multigrain bread or a fragrant sourdough baguette. When you figure out the bread you want to use, you can prepare tomatoes, lettuce, and avocado to go in the sandwich. Since you have to get pickles for “chicken” salad, you might as well serve the sandwich with a pickle, right? Yes, that is an excellent idea!

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There are so many delicious recipes that utilize the mighty potato. Smashed potatoes, roasted potatoes, grilled potato wedges, mashed potatoes, and potato salad are just some of the many culinary creations. When it comes to potato salad, there are many recipes that don’t quite hit the mark. Rather than creating an unhealthy side dish that contains eggs and fattening mayonnaise, make this herbaceous potato salad with a lemon dijon vinaigrette.

We love this recipe because it’s the perfect side dish when the weather is warm. You can bet that it will be a hit on any table that shares it! This potato salad only contains a handful of ingredients and it comes together in a quick 20 minutes. While most of the flavor comes from the herbs and dressing, the potatoes also bring some mild flavor to the dish. For this recipe, we used baby red potatoes, but you can use other potatoes if you prefer them. Leave the skin on to add both texture and color to the dish. The red potato skins offer a beautiful contrast to green parsley, fresh thyme, and scallion.

The dressing for this potato salad may be the true star of the dish. It offers a bright, citrusy flare that pairs beautifully with the herbs, and it also has a subtle bite from the dijon mustard. That signature mustard flavor comes through and helps to tame the raw garlic. The last thing to keep in mind about the potato salad is that you don’t want to overcook the potatoes. Ideally, the potatoes should be al dente, meaning you can poke them with a fork, but they shouldn’t fall apart when poked. If you overcook the potatoes, the peels will fall apart when you toss them with the herbs and dressing. Make this recipe ahead of time and refrigerate it for a few hours so that the flavors can intensify!

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While you won’t be eating hotdogs on the cleanse, it’s always good to have a variety of raw condiments. If you are a fan of mustard-based dressings, this is going to save your life. Blend this with some agave, olive oil, and apple cider vinegar and you’re in business!

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Boiling the asparagus is a great way to cook it quickly without losing a lot of nutrients. If you don’t want to eat all of the asparagus when you make it, you can stop the cooking process by blanching some of the stalks in a bath of ice water. Set those aside to eat with another meal.

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