James Carrier
Makes 2 1/2 to 3 cups

Notes: This creamy dressing tastes as smooth and rich as one made with mayonnaise, but it is far leaner and higher in protein. Serve it as a dip for raw vegetables or as a salad dressing. Chill airtight up to 1 week.

How to Make It

Step 1

Drain tofu in a colander for about 5 minutes, then pat dry with paper towels.

Step 2

In a food processor or blender, combine tofu, vinegar, garlic, cilantro, green onions, honey, sesame oil, soy sauce, and chili flakes. Whirl until very smooth.

Step 3

Nutritional analysis per tablespoon.

Ratings & Reviews

mrsboss619's Review

November 07, 2014
This is a really good dip/salad dressing recipe! I didn't have enough honey so I only used about 2.5 tbsp. and it still came out pretty sweet. Not *too* sweet mind you (I'm still giving it four stars) but next time I might just put in one tbsp. Will definitely make it again though!

lisa22862's Review

August 10, 2012

kgallant's Review

March 17, 2010
This went together pretty quick and easy, but in my opinion there is too much seasoned rice vinigar. I am going to try using half as much next time. I do like the fact that it is healthy and low in calories and fat.

Kbellman's Review

January 31, 2011
The recipe is quite delicious and will make a plain salad "pop" And given how rich and creamy it is, only 14 cal per Tblspoon is really surprising. Caution The recipe makes a lot. Since I am not sure how long it will keep, I gave half of it away.