Thursday, February 10, 2011

Ginger Sunflower Seed Dressing and Dip

Many years ago I went to a little work exchange weekend at a hot springs in Northern California. I helped them build a garden and they fed me and let me play in their many pools filled with natural hot spring water all weekend. One of the things they served in our meals was a delicious sunflower seed dressing for the salads. As soon as I got home I searched around the internet and came across various versions of sunflower seed dressing. Over the years I have honed it down to this lovely treat. You can make it as is and have an amazing salad dressing or use a little bit less water and it will be a ticker dip, perfect for dipping vegetables. I love love love it with carrots and bell peppers.

This versatile dressing is my absolute favorite and gets made often in my home. Give it a shot!

Ginger Sunflower Seed Dressing/Dip:

1/2 cup Sunflower Seeds (soaked overnight, drained)
juice of one Lemon
2 TB Apple Cider Vinegar
1/2 inch thick round of Ginger root - peeled, sliced
1 clove Garlic
1/4 cup Soy sauce
1/3 cup Water (use only 2 tablespoons water for dip, add more water later if desired)
1 TB Sweetener:(sugar, honey, stevia etc.)
1 cup Extra Virgin Olive Oil
2 tsp. Mustard

Simply place everything in a blender and blend away till it's all smooth and incorporated well. This will thicken a little bit in the fridge so you might find yourself adding a little bit of water the next day if you prefer a thinner dressing.


  1. This dressing looks fab, do you think in the quantity you describe it would keep in the fridge for a few days?

    Hay :-)

  2. Yeah, it's usually fine for at least a week in the fridge.

    I also like to use it in place of mayo in recipes like tuna or egg salad. Adds a nice zip!