This salad dressing is in serious competition with my honey dijon for my all-time favorite dressing recipe, I have this almost every day for lunch, especially when habanero peppers are plentiful at the farmers’ market. This is also a knockout recipe to make for guests or take to parties. There is no way anyone could accuse salad of being ‘boring’ after tasting this dressing!
This recipe is creamy, umami, and just the right amount of spicy & salty. The citrus and hummus balance out the kimchi and habanero pepper so that it’s packed with flavor that will compliment your greens. It’s also a great way to use that leftover kimchi juice in the bottom of the jar that is too good to waste! Make sure your kimchi is raw, vegan, and GMO-free! I use Sunja’s Kimchi. (I’m not sponsored by them, I just love their kimchi!)
I promise it’s not too spicy, but if you don’t have habanero you could use a milder hot pepper (preferably red or orange for colors-sake) or substitute sweet red bell pepper. Always taste-test your dressing on greens or veggies because they are water-rich and it will taste milder than off-the-spoon.
Homemade salad dressing cannot be replicated in a bottle, which you know I’m passionate about from my Top 5 Reasons to Make Your Own Salad Dressing!
- ½ cup oil-free hummus OR 1 peeled zucchini with 2 tablespoons raw tahini
- ⅓ cup raw vegan kimchi juice
- ½ lemon, juiced
- ¼ habanero pepper
- dash of garlic powder
- dash of sea salt & black pepper (optional)
- Add the hummus, lemon juice, habanero, kimchi juice, and spices to your blender. Blend until smooth.
- Pour generously over a large salad. Enjoy!