This flavorful dressing is a riff on classic ranch. Devon uses it to make a Jerk Steak Panzanella Salad, which is included in the notes below. But this dressing also pairs well with plant-based salads. We like it with all types of greens, beets, carrots, and chickpeas.
Author: Devon Delaney
Recipe type: Sauce
Cuisine: American
Serves: 1½ cups
Ingredients
1 cup mayonnaise
⅓ cup unsweetened dairy-free milk alternative (Devon uses So Delicious Coconut)
3 tablespoons minced green onion
2 tablespoons grated horseradish
2 tablespoons minced fresh Italian parsley
2 tablespoons mango chutney (optional)
1 tablespoon apple cider vinegar
2 garlic cloves, crushed
½ teaspoon sea salt
Instructions
In a medium bowl, whisk together the mayonnaise, milk alternative, green onions, horseradish, parsley, chutney (if using), vinegar, garlic, and salt.
Store the dressing in an airtight container in the refrigerator for up to 1 week.
Notes
Jerk Steak Panzanella: Rub 1½ pounds skirt steak with 2 tablespoons jerk seasoning blend. In a large salad bowl, toss 2 cups (1-inch) bread cubes with 3 tablespoons olive oil. Heat a skillet over medium heat. Add bread cubes to the skillet and cook, stirring often, until golden and crunchy on all sides. Remove bread cubes to the salad bowl. Add the steak to the skillet and cook until desired doneness is reached (about 3 to 4 minutes per side for medium-rare). Let the steak rest for 5 minutes before slicing it against the grain into thin strips. While the steak rests, slice 1 pint cherry tomatoes in half (or chop 2 large tomatoes), dice 1 ripe mango, and tear 2 cups of lettuce leaves. Add the produce and steak to the salad bowl with the bread cubes and gently toss. Serve with the dairy-free horseradish dressing. Makes 4 servings.