It’s already starting to heat up here in Southern California. When it gets super hot, my appetite kind of crashes along with it. I just want to drink cold water and eat salads. Which I guess is … good?
Anything super green and fresh is always appealing, like this mâche salad, with fresh mint, cold edamame, microgreens and paper-thin watermelon radishes with some sesame seeds thrown in for crunch. I love adding in this buttermilk-ponzu dressing, which adds a little fat and brightness, and is easy to whip up in minutes. There are all kinds of ponzu sauces available, but I love using a super-citrusy variety here, which works well with the richness of the “buttermilk” (vegan sour cream+coconut vinegar+a touch of unsweetened soymilk) and crispness of the greens.
- 1 cup vegan sour cream (I use Tofutti brand)
- 1/4 cup ponzu citrus vinegar (should be light green or yellow in color)
- 1 teaspoon coconut vinegar
- 1 clove garlic, grated on a microplane zester
- a generous pinch or two of salt
- 1 TB to 1/4 cup unsweetened soy milk
Whisk together all of the ingredients except for the soymilk. Slowly add in the soymilk until the desired consistency is reached. Chill for at least a few hours before serving to allow the flavors to blend.
- Prep Time: 5 minutes
- Category: Dressing
- Method: Whisked
- Cuisine: American
Keywords: vegan dressing, creamy salad dressing