Recently I’ve been making this capsicum salad dressing as often as I can. It is super easy and you can sneak quite a few veges in if you like. The capsicum adds a delicious flavour.
It works for a classic salad as well as potato or pasta salad, and it also makes a delicious addition to a Buddha bowl.
As always, this recipe for super easy capsicum salad dressing is vegan, gluten-free and without added oil.
Makes approx. 250ml (about 4 portions):
100g red capsicum
1 small carrot (zucchini works well too)
1/2 cup (70g) cashews
1/4 cup (60ml) water
2 tablespoon apple cider vinegar
salt to taste
freshly chopped spring onion or chives
1. Blend all ingredients but the spring onions in powerful blender until smooth.
2. Transfer to a serving bowl or mug, add chopped spring onion or chives.
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.