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.
Get This Recipe In Your Inbox
Share your email, and we'll deliver it straight to your inbox.
Plus, enjoy new content every week as a bonus!
Buttermilk-Ponzu Dressing
- Total Time: 5 minutes
- Yield: 1 cup dressing
Ingredients
- 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
Instructions
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
- Diet: Vegan
Always looking for a way to change up my greens. Have been trying to figure out a way to make a decent vegan buttermilk. What a stellar dressing recipe! And completely gorgeous photos as always!! Cheers!