The other day I drove to the grocery store, and while I was getting out of my green car while wearing a green dress and carrying a green purse, I realized that I might have a problem. I really like the color green.
My obsession with the color green extends to food, too. My accidental green day got me thinking about green goddess dressing. I’ve always loved it, but it’s definitely not vegan. I really like Trader Joe’s Goddess dressing, which has a delicious tahini base, but it’s missing that green herbal goodness.
I recently saw a recipe for a roasted carrot salad with green goddess dressing in a women’s magazine, although I’m not sure which one it was now. It was made with made with multi-colored carrots, and it looked really pretty. (See, I do like other colors!) But, of course, the dressing was loaded with dairy products. I thought, “Why not recreate the recipe and make my own vegan version of green goddess dressing?” It wasn’t that difficult to do, and the results were pretty tasty, if I do say so myself.
Of course, this Green Goddess dressing is delicious over just about anything. Pour it over salads, spread it onto sandwiches, and serve it as a dip with cut vegetables.
- ½ cup almond or soy milk
- 1 teaspoon apple cider vinegar
- ¼ cup tahini
- 1 tablespoon1 lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon capers, drained
- 1 clove garlic
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup loosely packed parsley, finely chopped
- 2 tablespoons loosely packed basil, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 pound carrots, sliced in half lengthwise
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 head green leafy lettuce, chopped
- ¼ cup loosely packed parsley, chopped
- To make the dressing: Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want. Place the curdled milk in a blender along with the tahini, lemon juice, mustard, capers, garlic, sea salt, and black pepper. Blend until smooth and creamy. Pulse in the fresh herbs until they are mixed throughout.
- To make the carrots: Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the carrots in a bowl and toss with the olive oil, salt, and pepper. Place them on the baking sheet and roast for 20-25 minutes, or until crisp-tender. You’ll want the edges to get nice and brown. Remove from the oven and let them cool.
- To serve: Arrange the carrots over the lettuce and drizzle with the dressing. Top with chopped parsley and serve.
If you liked this recipe, you may also enjoy:
- Grilled Tempeh Salad with Peaches and Pistachios
- Roasted Chickpea Tacos Salad
- Grilled Wedge Salad
- Strawberry Kale Salad