Raw Vegan Rainbow Salad Dressings

By Jamie Koonce, DACM, L.Ac, Dipl.OM

Mar 28

Raw Vegan Rainbow Salad Dressings

Eat the rainbow by making these 3 oil-free salad dressings to drizzle over vegetable salads, fruit salads, steamed greens, or a cooked whole grain. The whole food ingredients in these dressings will boost the color and flavor of your food, as well as provide you with powerful phytonutrients, vitamins, minerals, and essential fatty acids. Recipe and photo by Erin Stanczyk, who you can find at @erinstanczyk and EatMoveRest.com.

Raw-Vegan-Rainbow-Salad-Dressings-900x900
Yields4 ServingsCategory, ,
Prep Time10 mins

 2 Carrots
 ½ Pineapple
 1 tsp Ginger root
 1 Mango, fully ripened
 1.50 Limes, juiced
 2 tbsp Hemp seeds
 2 tbsp Tahini, raw
 1 Lemon, juiced
 1 tsp Pitaya or beetroot powder

1

Blend the carrot, pineapple, and ginger together until smooth. Set aside in a serving dish or resealable container.

2

Blend the mango, lime juice, and hemp seeds together in a blender. Set aside in a second serving dish or resealable container.

3

Blend the tahini, lemon juice, and pitaya powder together in a blender. Set aside in a third serving dish or resealable container.

4

Drizzle one, two, or all three dressings on top of a big, colorful vegetable salad, sweet potatoes, brown rice, or fruit. Enjoy!



Nutrition Facts

Serving Size 1 serving (1/4 full recipe)

Servings 4


Amount Per Serving
Calories 205
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 38g13%
Dietary Fiber 7g29%
Protein 5g10%

Vitamin A 124%
Vitamin C 165%
Iron 12%
Manganese 81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

By Kylie Buckner
Raw-Vegan-Rainbow-Salad-Dressings-900x900
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM
Warming Winter Squash, Potatoes, and Lentils
By Jamie Koonce, DACM, L.Ac, Dipl.OM
By Jamie Koonce, DACM, L.Ac, Dipl.OM

Ingredients

 2 Carrots
 ½ Pineapple
 1 tsp Ginger root
 1 Mango, fully ripened
 1.50 Limes, juiced
 2 tbsp Hemp seeds
 2 tbsp Tahini, raw
 1 Lemon, juiced
 1 tsp Pitaya or beetroot powder

Directions

1

Blend the carrot, pineapple, and ginger together until smooth. Set aside in a serving dish or resealable container.

2

Blend the mango, lime juice, and hemp seeds together in a blender. Set aside in a second serving dish or resealable container.

3

Blend the tahini, lemon juice, and pitaya powder together in a blender. Set aside in a third serving dish or resealable container.

4

Drizzle one, two, or all three dressings on top of a big, colorful vegetable salad, sweet potatoes, brown rice, or fruit. Enjoy!

Raw Vegan Rainbow Salad Dressings
Follow

About the Author

Jamie Koonce, DACM, L.Ac, Dipl.OM is the Digital Content Manager at Mastering Diabetes. She holds a Doctorate degree in Acupuncture & Chinese Medicine, a Bachelor of Arts degree in Biology & Anthropology from Hendrix College, and Certification in Plant-Based Nutrition through eCornell. Jamie has been enjoying a plant-based lifestyle since 1999. In addition to writing at Mastering Diabetes, she teaches continuing education courses to other health professionals on the science behind a low-fat, plant-based, whole-food lifestyle for specific medical conditions.