Favorite salad and grain bowl dressings/sauces, with some specifics
August 7, 2024 10:15 AM
I'm trying to expand my cooking repertoire for salads and grain bowls, but I have a couple specific requirements: low salt, nothing creamy (no mayo, yogurt, or anything resembling ranch dressing), no mustard, no big chunks of cheese. What are your favorites?
I have discovered I love grain bowls and hearty salads. But, I find a lot of the sauce/dressing suggestions are not to my liking. Can you recommend some new sauces to try to branch out a bit?
When making a salad, my default (I eat this probably 3 or 4 times a week!) is a bit of olive oil and bit of white wine vinegar and a pinch of salt. Sometimes we use balsamic vinegar. For years and years I ate my salads without dressing, but in the past decade or so, I've found a little sauce/dressing can be good on salads and grain bowls.
I'm trying to reduce salt a bit but don't need to eliminate it, however most store-bought dressings are out of the question because they're so high in sodium. I'm a bit picky and have always hated anything creamy like ranch dressing or mayonnaise. Not a fan of mustard, and I find many recipes call for dijon or some other mustard. Not a fan of cheese, but I make my own pesto and the parmesan in that is fine, but otherwise would like to avoid cheese. No allergies or other dietary considerations.
We keep a pantry full of Chinese sauces including various soy sauces (though minimizing use due to salt), shaoxing wine, sesame oil and paste, black vinegar, oyster sauce, fermented black beans, etc.
Maybe there are some great sauces to be made with maple syrup or sherry vinegar or lemon juice or something else I've overlooked.
What the sauce goes on is less relevant than the sauce itself; the final dish might be hot or cold. I freestyle a lot of the dishes that these sauces will go on. For instance, last week I sort of made the sauce in this clone recipe of Life Alive's Swami Bowl, but I skipped the miso, and put it on top of a bed of barley and mixed greens topped with roasted broccoli, cauliflower, garlic, and butternut squash that was coated in olive oil and a little curry powder, and it worked out pretty well.
I have discovered I love grain bowls and hearty salads. But, I find a lot of the sauce/dressing suggestions are not to my liking. Can you recommend some new sauces to try to branch out a bit?
When making a salad, my default (I eat this probably 3 or 4 times a week!) is a bit of olive oil and bit of white wine vinegar and a pinch of salt. Sometimes we use balsamic vinegar. For years and years I ate my salads without dressing, but in the past decade or so, I've found a little sauce/dressing can be good on salads and grain bowls.
I'm trying to reduce salt a bit but don't need to eliminate it, however most store-bought dressings are out of the question because they're so high in sodium. I'm a bit picky and have always hated anything creamy like ranch dressing or mayonnaise. Not a fan of mustard, and I find many recipes call for dijon or some other mustard. Not a fan of cheese, but I make my own pesto and the parmesan in that is fine, but otherwise would like to avoid cheese. No allergies or other dietary considerations.
We keep a pantry full of Chinese sauces including various soy sauces (though minimizing use due to salt), shaoxing wine, sesame oil and paste, black vinegar, oyster sauce, fermented black beans, etc.
Maybe there are some great sauces to be made with maple syrup or sherry vinegar or lemon juice or something else I've overlooked.
What the sauce goes on is less relevant than the sauce itself; the final dish might be hot or cold. I freestyle a lot of the dishes that these sauces will go on. For instance, last week I sort of made the sauce in this clone recipe of Life Alive's Swami Bowl, but I skipped the miso, and put it on top of a bed of barley and mixed greens topped with roasted broccoli, cauliflower, garlic, and butternut squash that was coated in olive oil and a little curry powder, and it worked out pretty well.
You can start with basic vinaigrette. Variations are endless and entirely up to your flavour and ingredient preferences. I personally like vinaigrette with warm and cold things.
posted by koahiatamadl at 10:28 AM on August 7
posted by koahiatamadl at 10:28 AM on August 7
A couple favorites:
A really good Southwestern chipotle dressing, suitable for grilled corn, black beans, roasted red peppers, and such:
Five tbsp good olive oil, two tbsp apple cider vinegar, and a chipotle in adobo plus about a tablespoon of the adobo sauce (we use the canned ones), salt and pepper to taste.
Classic frisée aux lardons dressing based on sherry vinegar, which goes well with chicories, sturdy lettuce, etc. Also good for dishes that have a richer/fatty component:
3 tbps good olive oil, 2 tbsp sherry vinegar, a small clove of garlic finely minced or smashed into paste, salt and pepper. Classically one would add 2 tsp Dijon mustard but I know you want to avoid the mustard. Would be good to get some bite in there if there's a sharp flavor you like - horseradish? a bit of cayenne?
Pomegranate molasses is a great ingredient for adding depth and a savory/sweet component to dressings. Good with tomatoes, spinach, grains.
4 tbsp good olive oil, 1.5 tbsp pomegranate molasses, 1-2 tbsp white wine or balsamic vinegar (to taste, check it as you go), maybe a minced shallot, salt and pepper to taste.
Maple syrup also works in a similar way to pomegranate molasses and could be subbed into that recipe.
North African harissa-inspired dressings are good with roasted veggies, winter squash, carrots:
4 tbsp olive oil, 3 tbsp red or white wine vinegar, 2 cloves of crushed garlic, 1 1/2 tsp cumin, 1/2 tsp ground ginger, about 1 tsp harissa (or substitute 1 tsp paprika and a good pinch of chile powder)
posted by graphweaver at 10:31 AM on August 7
A really good Southwestern chipotle dressing, suitable for grilled corn, black beans, roasted red peppers, and such:
Five tbsp good olive oil, two tbsp apple cider vinegar, and a chipotle in adobo plus about a tablespoon of the adobo sauce (we use the canned ones), salt and pepper to taste.
Classic frisée aux lardons dressing based on sherry vinegar, which goes well with chicories, sturdy lettuce, etc. Also good for dishes that have a richer/fatty component:
3 tbps good olive oil, 2 tbsp sherry vinegar, a small clove of garlic finely minced or smashed into paste, salt and pepper. Classically one would add 2 tsp Dijon mustard but I know you want to avoid the mustard. Would be good to get some bite in there if there's a sharp flavor you like - horseradish? a bit of cayenne?
Pomegranate molasses is a great ingredient for adding depth and a savory/sweet component to dressings. Good with tomatoes, spinach, grains.
4 tbsp good olive oil, 1.5 tbsp pomegranate molasses, 1-2 tbsp white wine or balsamic vinegar (to taste, check it as you go), maybe a minced shallot, salt and pepper to taste.
Maple syrup also works in a similar way to pomegranate molasses and could be subbed into that recipe.
North African harissa-inspired dressings are good with roasted veggies, winter squash, carrots:
4 tbsp olive oil, 3 tbsp red or white wine vinegar, 2 cloves of crushed garlic, 1 1/2 tsp cumin, 1/2 tsp ground ginger, about 1 tsp harissa (or substitute 1 tsp paprika and a good pinch of chile powder)
posted by graphweaver at 10:31 AM on August 7
I do a lot of salads..from basic iceberg(underrated IMHO) wedge with blue cheese dressing, not for you because it's creamy. I love a good ceaser salad or a salad nicoise...maybe a Greek dressing basically oil/vinegar with oregano...or olive oil and lemon juice? ...Sorry I cannot get away from oil and vinegar for this question...
posted by Czjewel at 11:00 AM on August 7
posted by Czjewel at 11:00 AM on August 7
Our two big favorite bowl toppings in this house are cilantro mint chutney (I don't use this recipe, but it seems ok) and chili crisp.
posted by tofu_crouton at 11:06 AM on August 7
posted by tofu_crouton at 11:06 AM on August 7
A few ideas:
Chimichurri
Romesco
Tamarind chutney
Muhammara
posted by music for skeletons at 11:26 AM on August 7
Chimichurri
Romesco
Tamarind chutney
Muhammara
posted by music for skeletons at 11:26 AM on August 7
It sounds weird until you taste it, but an Italian-style red sauce is really really good on salads and bowls. And if you like a bit of heat, add a little sriracha or red pepper flakes or cayenne etc.
Lyn's Emergency Sweet Chili Sauce: strawberry or raspberry jam mixed with sriracha/sambal/dried pepper of choice/chopped fresh pepper of choice. Sometimes I add a splish of soy or fish sauce, but skip if that's too much salt. Shaoxing wine might not hurt. If you want it thinned out, vinaigrette it with some oil.
Real Thai sweet chili sauce
Hot Bacon Dressing.
Tamarind chutney or sauce.
posted by Lyn Never at 11:28 AM on August 7
Lyn's Emergency Sweet Chili Sauce: strawberry or raspberry jam mixed with sriracha/sambal/dried pepper of choice/chopped fresh pepper of choice. Sometimes I add a splish of soy or fish sauce, but skip if that's too much salt. Shaoxing wine might not hurt. If you want it thinned out, vinaigrette it with some oil.
Real Thai sweet chili sauce
Hot Bacon Dressing.
Tamarind chutney or sauce.
posted by Lyn Never at 11:28 AM on August 7
this wouldn't be a good match for a salad topping, but for grain i'll often mix hummus directly into it.
posted by Clowder of bats at 11:47 AM on August 7
posted by Clowder of bats at 11:47 AM on August 7
thai peanut dressing
your same typical olive oil and white vinegar, but adding in sesame oil and maybe also sesame seeds
catalina dressing, but I would only put it on cold things
A thicker version of ponzu might be good, with low sodium soy, citrus, and olive oil.
posted by soelo at 12:41 PM on August 7
your same typical olive oil and white vinegar, but adding in sesame oil and maybe also sesame seeds
catalina dressing, but I would only put it on cold things
A thicker version of ponzu might be good, with low sodium soy, citrus, and olive oil.
posted by soelo at 12:41 PM on August 7
maple syrup + tamari, sprinkle with sesame seeds
might be too much salt but: chili crisp or fly by jing zhong sauce
posted by dizziest at 1:02 PM on August 7
might be too much salt but: chili crisp or fly by jing zhong sauce
posted by dizziest at 1:02 PM on August 7
I'm partial to a lemon tahini dressing especially on a kale salad, grain bowl or mix of the two. I know this recipe is pretty foolproof (because in the kitchen I am a fool).
Recipe:
• Some tahini
• Fresh squeezed lemon juice (half a lemon's worth)
• Water
Whisk to desired consistency. If you overshoot on water, add more tahini and vice versa. Hardest part is finding the tahini in the grocery store (I swear they keep moving it).
Pretty easy to add other stuff (herbs/spices/vinegar/hummus/whatever) if you see fit.
posted by lousywiththespirit at 1:29 PM on August 7
Recipe:
• Some tahini
• Fresh squeezed lemon juice (half a lemon's worth)
• Water
Whisk to desired consistency. If you overshoot on water, add more tahini and vice versa. Hardest part is finding the tahini in the grocery store (I swear they keep moving it).
Pretty easy to add other stuff (herbs/spices/vinegar/hummus/whatever) if you see fit.
posted by lousywiththespirit at 1:29 PM on August 7
The reason that there is mustard in so many dressings is not the taste but the emulsifying properties. Since you don’t actually want creamy and are fine with a simple oil and vinegar, you could probably make a whole lot of those recipes without the requisite teaspoon of Dijon or whatever. It will just probably break a bit after resting, so mix it right before plating (bowling) and include some more acid than the recipe calls for because you’re missing out on the mustard’s bit of kick. Or, include a little bit of horseradish or raw garlic instead.
If you like to do your own pesto, do not miss out on muhummarah, it is sooooo good.
A sort of chunky dressing/salsa I like on smoked and/or fatty fish and big summer salads is grated carrots, minced capers, some of the caper brine, dill, lots of black pepper and a neutral oil like avocado oil or if using tinned fish in oil, the oil from the tin. Sardines on toast, for example, or huge heirloom tomatoes stuffed with grains. If you hate capers I bet it would be good with any other kind of pickled vegetable minced small, as long as you adjust the salt accordingly.
Toasted sesame oil and light soy with lime juice and zest, with a pinch of sugar or drizzle of honey, and gochugaru to taste, is my default for anything Korean-adjacent. Whisk in some water to thin it out if it is a bit too thick or aggressive for more subtle ingredients. Also good with ginger and garlic of course, but usually whatever I’m putting it on already has those. It’s great on a crunchy cabbage salad though.
posted by Mizu at 6:20 PM on August 7
If you like to do your own pesto, do not miss out on muhummarah, it is sooooo good.
A sort of chunky dressing/salsa I like on smoked and/or fatty fish and big summer salads is grated carrots, minced capers, some of the caper brine, dill, lots of black pepper and a neutral oil like avocado oil or if using tinned fish in oil, the oil from the tin. Sardines on toast, for example, or huge heirloom tomatoes stuffed with grains. If you hate capers I bet it would be good with any other kind of pickled vegetable minced small, as long as you adjust the salt accordingly.
Toasted sesame oil and light soy with lime juice and zest, with a pinch of sugar or drizzle of honey, and gochugaru to taste, is my default for anything Korean-adjacent. Whisk in some water to thin it out if it is a bit too thick or aggressive for more subtle ingredients. Also good with ginger and garlic of course, but usually whatever I’m putting it on already has those. It’s great on a crunchy cabbage salad though.
posted by Mizu at 6:20 PM on August 7
Add a bit of tahini to your olive oil and white wine vinegar? This is a dressing I've been making lately.
posted by less-of-course at 8:52 PM on August 7
posted by less-of-course at 8:52 PM on August 7
Not a sauce, but I love to sprinkle thin-sliced quick pickle red-onions, or mild ~kimchi~. It is possible to make low-sodium mild kimchi, with a flavor profile more towards ginger, garlic, and onion, but it might still be too much sodium, and maybe not to your liking.
For my mild kimchi that I put on brown rice I like to use: radish, parnsip, cabbage, garlic, ginger, onion, fine sliced carrot.
posted by Jack Karaoke at 12:10 AM on August 8
For my mild kimchi that I put on brown rice I like to use: radish, parnsip, cabbage, garlic, ginger, onion, fine sliced carrot.
posted by Jack Karaoke at 12:10 AM on August 8
Another vote for Lemon Tahini Dressing. Here's one great grain salad and a recipe for the dressing, from Budget Bytes.
Also, if you don't want to make dressing, the Goddess dressing from Annie's is a delicious lemon tahini dressing. Sodium may be too high though.
posted by hydra77 at 7:16 AM on August 8
Also, if you don't want to make dressing, the Goddess dressing from Annie's is a delicious lemon tahini dressing. Sodium may be too high though.
posted by hydra77 at 7:16 AM on August 8
Smitten Kitchen has a great miso-ginger-tahini dressing.
Also I like a walnut vinaigrette: a couple of walnuts, some garlic, red wine or apple cider vinegar, olive oil, maybe a teaspoon of honey.
Immersion blenders have freed me from the tyranny of pre-made dressings.
posted by suelac at 5:08 PM on August 8
Also I like a walnut vinaigrette: a couple of walnuts, some garlic, red wine or apple cider vinegar, olive oil, maybe a teaspoon of honey.
Immersion blenders have freed me from the tyranny of pre-made dressings.
posted by suelac at 5:08 PM on August 8
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Adding:
A pound of either ground beef or tofu
One 14-oz can diced tomatoes plus one 8-oz can tomato paste instead of 2 cans of tomatoes
Add a tablespoon of our favorite chili powder
Add a tablespoon soy sauce (for extra umami-we use low sodium)
1 Tb masa harina + 1 Tb water in a slurry for thickening
But the original vegan recipe is good if you’re not into tinkering like we are.
posted by telophase at 10:27 AM on August 7