An intensely fresh, zingy vegan dressing made from left over fresh herbs. Endlessly adaptable and delicious.
I am always slightly reluctant to buy packets of fresh herbs in the supermarket or bunches from the market, I grow what I can in the window box, but fresh herbs always seem a little expensive and quite often go off at the bottom of the fridge before I have used them. I cannot wait to have some outside space and room to grow my own and to be able to pick just a few stalks to use.
This green herb packed dressing is a brilliant way to use up those half packets and bunches of herbs sitting in the salad drawer before they go slimy and get put in the bin, it is endlessly adaptable – just use any green leafy herbs that you have. I used a mixture of coriander and parsley. Basil also works well, as do smaller quantities of mint, chives and dill. It was inspired by the original green goddess dressing, a creamy mix of mayonnaise, sour cream, herbs and anchovies first made by Chef Philip Roemer in 1923 as a tribute to the play of the same name. My healthy vegan version cuts out the mayonnaise and sour cream and concentrates on the flavour of the herbs, enhanced by miso, lemon and tamari.
Once made the dressing keeps for a few days in a sealed container in the fridge, or you can whizz the herbs with a little olive oil, freeze in a silicon muffin pan, or individual silicon cupcake cases for use another day.
I whizzed my dressing in my new mini jug for my Optimum 9400 blender from Froothie. The mini jug, which looks almost comically small on the base of the blender is my new favourite kitchen item. It is actually 750ml in capacity so more than enough room for smoothies for 2. A smaller jug means less scraping, especially for thicker blends, which means less food waste. Its clever square shape keeps everything moving and even when full of herbs it pulled them all down onto the blades without any difficulty for a silky smooth blend. A smaller jug means that the machine and jug will now sit on the work top under the cupboard.
I’ve had my Optimum 9400 for 3 years now, and a different power blender for 3 years before that. They are incredible machines and if you want to live a healthier lifestyle with a better diet then I’d say they are an essential piece of kitchen equipment. The most obvious use is smoothies, but because of the speed of the blades these blenders will also heat by friction which means you can make hot soups, and silky smooth custards, sauces and curds in them. Mine is used daily for whizzing, water chopping, blending or grinding.
At £339 it is an investment piece, but has a 5 year warranty as well as a 30 day trial money back guarantee so you can try in your own home with no risk. (The small jug is £50 extra). And for a limited time you also get a free travel blender and free delivery by quoting 1520 when you order.
An intensely fresh, zingy vegan dressing made from left over fresh herbs. Endlessly adaptable and delicious.
- 100 g fresh herbs – washed and patted dry
- zest & juice of one lemon
- 1 tbs white miso
- 2 tsp dijon mustard
- 1 tsp maple or rice syrup or honey
- 2 tbs good olive oil
- 1 dsp tamari or soy sauce
- Generous pinch salt
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Simply put all the ingredients into a blender (I use my Optimum 9400 from Froothie) and whizz until smooth.
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Store in a jar in the fridge for 3 days, stir before use.
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I am a Froothie Optimum Blender ambassador, and received a blender for review.
If you like green salad dressings, then try my pesto dressing.
Becca @ Amuse Your Bouche
Love this Helen – I always have half packets of herbs in my fridge and this is a great way to use them up!
Helen
It is the best dressing ever Becca! I am mildly addicted.
Dannii @ Hungry Healthy Happy
Really herby dressings are my favourite kind.
Just to let you know, your blender link doesn’t work.
Helen
Thanks Dannii, all corrected now. Great spot!
Stuart Vettese
I love the freezing tip – great idea. I always make a batch of dressing once a week for my lunches. This could last me even longer.
Helen
I have so many herbs in the freezer. Need to get through them all!
Michelle Utterlyscrummy
What a delicious way to use up fresh herbs, it would freeze well too I think. I might try it to dress a wholewheat pasta salad :)
Helen
I have not tried freezing the dressing, I usually whizz the herbs in a little OO and freeze them like that.
Elizabeth
What a gorgeous recipe! I tend to buy packets of herbs as my kitchen seems too cold to keep windowsill ones alive for any length of time (especially during the winter). I usually buy them on offer and pop them into the freezer. Thanks for sharing your recipe with the no waste food challenge and credit crunch munch!
Helen
Thank you Elizabeth.
Vohn's Vittles
This sounds delicious Helen. I love herby dressings but often want to avoid creamy mayo, so this is ideal, thanks!
Helen
Enjoy it! I am addicted and it is so good for using up all these half packets of herbs.
shaheen
I use a mix of packet and shop bought herbs for my recipes, the only herbs that are abundant in my garden are spearmint (not a fan of), rosemary and thyme. Next year, hopefully it will be better. I really like the sound of your green dressing and the colour is absolutely gorgeous, I should try and make more salad dressings with my Optimuum too, Thank you for sharing with #EatYourGreens
Helen
I so want outside space for fresh leafy green herbs, although a huge bunch of coriander is only about 85p in the Middle Eastern shops near me.
Laura
This is a fantastic idea and one which I might get to try out if Mum ends up with a surplus of parsley and basil again this year. Do you have any recommendations for an alternative to miso? We don’t use it but I would like to try this idea when the opportunity arises =)
Helen
Hi Laura,
I think it would be almost as good without the miso. Or add a little more mustard.
Franglais kitchen, Nazima
superb idea. Love using herbs to liven things up – I finally have some flourishing herb pots in the garden so am enjoying spontaneous herb inclusion in my food ;) . I do find coriander hard to nourish though!
Helen
I have never grown coriander, we eat loads of it, but it is so cheap in the market.
Bintu @ Recipes From A Pantry
I like this Helen, will book mark and stumble.
Jacqueline Meldrum
That does sound good Helen. I have been seriously lacking in garden herbs this year. I really need to re-pot fresh herbs and look after them better. So supermarket herbs for me in the meantime.
Helen
I need outside space for my herbs Jac!
Monica
I credit you with getting me into miso. I still need inspiration though and this is perfect. Salad all of the things!
Helen
I made you add miso to that nettle pesto didn’t I?
Mummy Times Two
Wow that recipe looks delicious, I need to try it out for sure!
Helen
just bung any herbs in and adjust the seasoning and it will come out well
Edyta at Innocent Delight
I love the idea of this dressing. I bet miso makes all the difference.
Helen
The miso certainly adds another layer of flavour.
Tina Dawson | Love is in my Tummy
Another great use for my miso paste!!! Fabulous! Thank you for this recipe – LOVE the freezing option!
Helen
I put miso in almost everything savoury. Such an amazing ingredient.