Oil-free salad dressing


Wine, cider or white balsamic. Or mixed.
Or use vinegar that was used for pickling.
300mlapple juice
Orange juice, grape juice or other juice or a mixture
½ level tsp
xanthan gum
to tastesalt
to tastepepper
to tasteherbs
Mixed herbs, horseradish
to tastespices
Whole cumin, caraway or similar sized seeds
or other larger spices crushed
to tastesugar


All above quantities can be varied to taste.
  1. Mix the juice and vinegar in a wide, lidded jam-jar.
  2. Sprinkle on the surface of the mixed liquids a thin layer of the xanthan gum powder.
  3. Leave aside without stirring until the xanthan gum has all become water-logged and forms a slightly gelatinous layer below the surface.
  4. Screw the lid on the jar and shake well. The gum should mix easily.
  5. Repeat steps 2-4 until all the xanthan gum has been used up.
  6. Is any slightly thicker 'clots' of xanthan gum remain they can be broken up by vigorous shaking.
  7. Add the herbs, spices, salt and pepper to taste. Add sugar if desired: this is not usually needed with some of the sweeter fruit juices or with white balsamic vinegar as that is quite sweet.

Page Information

Document URI: wildfood.torrens.org/Recipes/DressingNoOil.html
Last modified: Sat, 02 Dec 2017 16:09:12 GMT
Page's Author: Richard Torrens
© 2012 Richard Torrens
Valid HTML 4.01!Valid CSS!