This Raspberry Salad Dressing is so good I could eat it with a spoon! It is made by using fresh raspberries and is enhanced by adding some raspberry vinegar – great for coleslaw, grilled chicken and prawns.
In this oh so pretty in pink Raspberry Dressing, the sweetness of the raspberries is balanced by the tang of the vinegar, and the creaminess of the mayo ties it all together.
We loved it in our Red Cabbage Salad, but you could try it as an alternative dressing in our Kale Avocado Salad.
Why Make Your Own Dressings
- While not all food additives are bad or dangerous, we believe it is best to know what’s in the food you are eating.
- Many store-bought salad dressings contain fillers, stabilisers, and flavour enhancers that are not good for you.
- You can rest easy if you make your own dressing, as you will be able to see, pronounce, and taste all of the ingredients 😊
Ingredients & Substitutions
- Raspberries- we have used fresh, but you may also use frozen; just make sure to thaw them completely; otherwise, it will be more of a frozen slushie than a dressing. You can also use blueberries, strawberries or blackberries instead.
- Mayonnaise - when we are using store-bought mayo, we opt for whole egg brands such as S&W or Hellman; they are mild and do not overpower your ingredients. You can swap the mayo for coconut yoghurt as a healthy alternative. Regular yoghurt will give you a runnier consistency, and you will need to add a sweetener such as honey with Greek yoghurt as it can be a bit tart.
- Raspberry Vinegar - this really boosts the raspberry flavour in this dressing. I have tried countless brands of raspberry vinegar, including some unbelievably expensive ones. The one that I thoroughly recommend and that will have you breathing in the aroma of raspberries the minute your open the bottle is Colavita. Swap for sherry vinegar or red wine vinegar if you can't find it.
- Extra Virgin Olive Oil - is used to thin out the dressing without watering it down. Swap for avocado oil or coconut oil if you are using coconut yoghurt.
- Optional Sweetener - just in case your berries are too tart or if you are using Greek yoghurt, you could add a teaspoon of honey or maple syrup.
Variations and Additions
Looking to take your Raspberry Salad Dressing to the next level?
- Swap the mayonnaise for Greek yoghurt but add some honey to combat its tartness, or try some coconut yoghurt instead.
- Use different berries; strawberries, blackberries or blueberries are all great alternatives.
- Squeeze in some lemon or lime juice to brighten up your raspberry dressing.
- Add some fresh herbs such as basil or mint.
- Try a teaspoon of mustard, such as Dijon or whole grain, for an added kick.
- Add in some minced garlic or chilli flakes for a spicy hit.
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How to Make It
Put all the dressing ingredients into a high-speed blender or small food processor.
Season with sea salt and cracked black pepper and blitz until well combined. Taste and adjust seasonings according to your liking.
Pour into a truly airtight container. If the lid is too loose and extra air gets in, the dressing could spoil easily. Mason jars would be perfect!
What Can I Use It On
Need some inspiration on how to use this delightful Raspberry Salad Dressing?
- Use it as a spread on sandwiches and wraps; it pairs well with chicken, ham or tuna.
- Mix it in with coleslaw.
- Use it in a chicken or pulled pork salad.
- Serve it on grilled chicken and prawns.
- Used it in a mixed green salad.
- Great on kale salads.
- Serve it with a honey-glazed ham.
Tips and Questions
How Much Does It Make?
This recipe makes approximately one and a half cups which equates to approximately 24 tablespoons, and that is how the nutritional information has been calculated - per tablespoon.
It should be enough dressing for two large salad that serves six people each.
How Long Can I Store It?
This Creamy Raspberry Salad Dressing can be stored in a tightly sealed glass container in your fridge for approximately 4-5 days.
What Diets is It Suitable For?
- Our Raspberry Salad Dressing is a bit decadent; each serve has approximately 54 calories and contains under half a gram of net carbs.
- It is gluten and nut free; it is also suitable for low-carb and keto diets.
- To make them vegan/vegetarian, paleo and whole30 compliant, you will need to use a suitable mayo.
Recipe Card
Equipment
- Small Food Processor or High-speed Blender
Ingredients
- ⅔ cup whole egg mayonnaise 1 (I like S&W or Hellmans)
- 2 tablespoons extra virgin olive oil
- 4 tbsps raspberry vinegar 2
- ½ cup raspberries 3
- Sea salt and cracked black pepper
Instructions
- Add all your raspberry mayo ingredients to a small food processor or high-speed blender, season with salt and pepper then blitz until combined.
- Taste and adjust seasonings according to your taste.
Notes
- This recipe makes approximately one and a half cups which equates to approximately 24 tablespoons, and that is how the nutritional information has been calculated - per tablespoon.
- To make your own homemade mayo.
- I have tried countless brands of raspberry vinegar, including some unbelievably expensive ones. The one that I thoroughly recommend and that will have you breathing in the aroma of raspberries the minute your open the bottle is Colavita.
- You can also use frozen raspberries to make this mayo; just make sure you thaw your raspberries before making it otherwise, it will be more like a frozen slushie.
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