MAKES: 1½ CUPS
TIME: LESS THAN 10 MINUTES
I created this dressing to fill the need for that classic Thousand Island dressing, essential for the Beet Ball ’n’ Fries (page 141) and Tempeh Reubenesque Salads (page 145). This creamy, savory, and sweet dressing is ready for drizzling over assertive crunchy vegetables such as cabbage, green beans, and broccoli, and great on fermented veggies like sauerkraut! Makes a great veggie dip too.
1 recipe Back at the Ranch Dressing (page 17, made without fresh herbs)
3 tablespoons all-natural ketchup
3 heaping tablespoons dill or sweet pickle relish
2 tablespoons finely minced white onion
½ teaspoon Tabasco hot sauce
1 Pulse all of the ingredients together in a blender until combined (how smooth you want it is up to you). Pour into a glass jar, cover, and chill for 10 minutes for best flavor. Store chilled and use within 2 days for best flavor.
No pickle relish on hand? Add ½ cup roughly chopped dill pickles and 1 teaspoon agave nectar to the ingredients and pulse as directed.