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

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.

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.