Salad dressing can make or break your salad experience. Finding the right one that is flavorful, balanced, and easy to make can be a little tricky sometimes. That is why I want to share my take on the Nish Nosh Salad Dressing Recipe.
You do not need a lengthy list of fancy ingredients to make this dressing. Using simple things, you already have at home, you can create something fresh and delicious. Plus, making your salad dressing allows you to control the ingredients, making it healthier and tastier than store-bought options.
Why You will Love this Copycat Recipe!
A big thanks to the original Nish Nosh Salad Dressing for inspiring this recipe! This version brings the restaurant experience right to your table, without the mystery ingredients or plastic bottles.
If you are like me, you may have noticed that store-bought salad dressings can be unpredictable. Some dressings are too oily, while others are too sour. However, this Nish Nosh Salad Dressing strikes a perfect balance. It is creamy, smooth, and full of flavor.
What I love most is that the homemade version tastes even better than the original. You have complete control over the flavor! If you want it to be sweeter, just add more honey. For a tangier taste, simply add a little more vinegar. The choice is yours!
Nish Nosh Salad Dressing Ingredients
½ Cup Oil: Choose light-tasting oil, such as canola, vegetables, or avocado oil. Olive oil is another option, but it has a stronger flavor. For a healthier choice, you can replace half of the oil with Greek yogurt or blended cottage cheese.
3 Tablespoons Mayonnaise: This gives the dressing its creamy texture and smooth taste. You can use light mayo or vegan mayo if you prefer.
4 Tablespoons Sugar: Sugar balances the tangy and salty flavors of the dressing, adding a sweet touch that makes it irresistible. Use honey, maple syrup, or even stevia if you are avoiding refined sugar.
1 Tablespoon Soy Sauce: This adds a touch of salty, umami depth. To manage the saltiness, use low-sodium soy sauce.
1 Tablespoon Mustard: Add a subtle-tang and kick. Yellow mustard is best, but you can also try Dijon or spicy brown mustard.
1 Teaspoon Salt: Enhance the flavors by adjusting the salt to your taste. Add freshly ground black pepper for some warmth and spice.
Honey-Water Mixture: Mixing honey with warm water and letting it cool helps it blend well into the dressing. If you do not have honey, you can use agave syrup or maple syrup instead.
Pepper: Black pepper adds a hint of spice; use white pepper for milder flavor and crushed red pepper for heat.
1 Tablespoon Apple Cider Vinegar: This adds a touch of tanginess and freshness to the dressing. You can use white vinegar or lemon juice. Keep in mind that lemon juice might taste a bit sharper.
2 Cloves Fresh Garlic: Garlic gives the dressing a bold flavor. If fresh garlic is not available, use ¼ teaspoon of garlic powder, adjusting to taste.
Kitchen Tools You will Need.
- Food processor or blender with an S-blade
- Measuring spoons and cups
- Small bowl
- Spatula or spoon
- Airtight jar or container for storage
How To Make Nish Nosh Salad Dressing
Step 1: Prepare the honey-water
Mix one tablespoon of honey with several tablespoons of hot water until the honey is completely dissolved. Then, allow the mixture to cool to room temperature, as this step is crucial.
Step 2: Blend the eggs
If you are using raw eggs to make fresh mayonnaise, first crack the eggs into your food processor with the s-blade. Blend at medium speed for 3 to 5 minutes until the mixture is frothy. If you are using store-bought mayonnaise, you can skip this step.
Step 3: Add the oil slowly
While the processor is running, slowly add the oil into a thin stream. This helps to blend the ingredients properly and creates a creamy, thick texture. If you add the oil all at once, it may not mix well and could separate.
Step 4: Add the Mayo and Seasonings
Add mayo, sugar, mustard, soy sauce, salt, and pepper to the mixture. Keep the processor running at low to medium speed. You will see everything blend into a smooth, rich dressing.
Step 5: Pour in the Vinegar
Gradually add apple cider vinegar while the food processor runs to enhance flavor and consistency. This adds tang and thins the mixture. Pause to taste and add more vinegar if needed for extra acidity.
Step 6: Add Garlic and cooled Honey-water
Add minced garlic to the cooled honey-water mixture if you want to use it. Blend everything for a few seconds until it becomes smooth. That is, it, simple and effective!
Chef’s Notes and Tips
- Allow the honey-water to cool before adding any other ingredients.
- Use garlic sparingly, start with a small amount, and adjust according to your taste.
- Taste the mixture as you go. Adjust salt, sugar, and vinegar to suit your preference.
- Store the mixture in a jar with a tight lid to keep it fresh.
- Shake well before each use, as it may settle in the refrigerator.
- Consider making a double batch to use in wraps or as a vegetable dip.
Make Ahead & Storage Tips
You can make Nish Nosh Salad Dressing ahead of time and store it in the fridge for up to one week. Just keep it in an airtight jar or container. Before using it, give it a good shake or stir because some ingredients might settle or separate.
If you want to freeze it, it is best not to because the mayo base might get grainy and lose its creamy texture after thawing.
To know if the dressing has gone bad, check for any sour smell, strange color changes, or mold. If it looks off, toss it out to stay safe.
Serve with Nish Nosh Salad Dressing
Green Salads
This is the obvious choice, but it really shines on mixed greens with cucumber, tomatoes, and some croutons. The dressing makes plain lettuce taste amazing.
Asian-Inspired Salads
Try it on a salad with cabbage, carrots, bell peppers, and some grilled chicken. Add some crushed peanuts on top and you have a restaurant-quality meal.
Coleslaw
Instead of traditional dressing, use this! It makes the cabbage taste so much better, and it is perfect for barbecues and picnics.
Vegetable Dip
Cut up some raw veggies like carrots, bell peppers, and broccoli. This dressing makes a great dip that kids want to eat.
Grain Bowls
Drizzle it over quinoa or rice bowls with roasted vegetables. It ties everything together and adds so much flavor.
Grilled Chicken or Fish
Use it as a sauce for grilled proteins. It is especially good with chicken because the sweetness pairs perfectly with the smoky flavor from grilling.
Noodle Salads
Mix it with cold pasta or rice noodles, some vegetables, and you have an easy side dish that everyone loves.
Nish Nosh Salad Dressing Recipe FAQs
This one has a perfect mix of sweet, salty, and creamy. It is not just another vinaigrette, it feels more like something you would get at a cool restaurant, but it is made right in your kitchen.
Yes! Use vegan mayo and skip the honey using maple syrup instead. Everything else is plant-based.
Absolutely! Fresh or dried herbs like parsley, dill, or chives can add a fresh twist. Add them in the last blending step.
Absolutely! I tried marinating chicken with Nish Nosh Salad Dressing, and it was amazing. The soy sauce and mustard add great flavor to meat. Use about ¼ cup per pound of chicken and let it sit in the fridge for 2-4 hours before grilling or baking.
If the oil is not slowly whisked in, it can split. Fix it by re-whisking or blending again. Adding a bit more mayo helps bind it.
Yes, you can! Just whisk the ingredients in a large bowl or shake them in a jar. It will not be as smooth as using a processor, but it still tastes great.
Totally! It is sweet and mild, not spicy at all. Just make sure there is no raw egg if you are worried about that.
Nish Nosh Salad Dressing Recipe
Ingredients
Equipment
Method
- Mix one tablespoon of honey with several tablespoons of hot water until the honey is completely dissolved. Then, allow the mixture to cool to room temperature, as this step is crucial.
- If you are using raw eggs to make fresh mayonnaise, first crack the eggs into your food processor with the s-blade. Blend at medium speed for 3 to 5 minutes until the mixture is frothy. If you are using store-bought mayonnaise, you can skip this step.
- While the processor is running, slowly add the oil into a thin stream. This helps to blend the ingredients properly and creates a creamy, thick texture. If you add the oil all at once, it may not mix well and could separate.
- Add mayo, sugar, mustard, soy sauce, salt, and pepper to the mixture. Keep the processor running at low to medium speed. You will see everything blend into a smooth, rich dressing.
- Gradually add apple cider vinegar while the food processor runs to enhance flavor and consistency. This adds tang and thins the mixture. Pause to taste and add more vinegar if needed for extra acidity.
- Add minced garlic to the cooled honey-water mixture if you want to use it. Blend everything for a few seconds until it becomes smooth. That is, it, simple and effective!
Try your own Nish Nosh Salad Dressing Recipe at home is one of those simple things that makes such a significant difference in your cooking. This recipe has become a staple in my kitchen, and I hope it becomes one in yours too. Give this recipe a try and let me know what you think
