HOME > Chowhound > Home Cooking >
What's your latest food quest? Get great advice
TELL US

Alternate Acids in Salad Dressings

NeNePie Jun 8, 2007 08:43 PM

So, my sister taught me the trick of using the water from a can of corn instead of vinegar and most of the oil when I want a very light salad dressing. It's great. I also love to use tangerine, orange, grapefruit, and other fruit juices/purees instead of various vinegars now and then.

For instance, the other day I imitated a restaurant salad that I enjoyed: I made a salad of kelp noodles, thinly shredded red lettuce, slivered pea pods, scallions, cucumber matchsticks and sunflower sprouts. I topped it with the juice of a blood orange, some rice vinegar, some sesame oil, some chili oil, and some mashed up mango. It was so good, and I know that it was the dressing that did the trick. The orange and mango flavors with the chili and sesame... oh how good it was!

So, are there other juices, essences, flavors that y'all use to have a little variety in your salads? I'm dying to know!

  1. c
    ChiliDude Jun 10, 2007 09:25 AM

    I recently discovered a bottle of malt vinegar in a cabinet that I originally bought for fish and chips, but have not used much. I tried it on a salad of greens and grape tomatoes along with extra virgin olive oil. It is now used regularly on my salads at home.

    1. MMRuth Jun 10, 2007 06:03 AM

      Lime juice is also a nice choice - really gives it a zing.

      1. j
        janeer Jun 9, 2007 04:32 PM

        Wonderful thoughts here; I'll try the liquid from pickled ginger. I use leftover coffee, quite acidic, in salad dressings. I did a post on it. I also use pomegranate in salads; you can squeeze out some juice, and the sees are beautiful in a salad. I use them a lot at the holidays.
        www.littlecomptonmornings.blogspot.com

        1. p
          piccola Jun 9, 2007 01:58 PM

          I love using the brine from pickled ginger for Asian salads.

          Tomato juice or V8 goes well with creamy (yogurt- or mayo-based) or spicy dressings. Carrot juice too, as proven by the carrot-ginger dressing at most Japanese restaurants.

          1 Reply
          1. re: piccola
            z
            zataar Jun 9, 2007 03:20 PM

            Diluted pomegranate molasses is one of our favorite salad dressing bases. Tamarind water, too.

          2. Chinon00 Jun 9, 2007 11:14 AM

            What I have used for acid in salad dressings includes:
            1) caper juice (the liquid from a jar of capers)
            2) olive juice
            3) lemon juice
            4) picante sauce from a can of Goya pulpo (octopus)

            One of our favorite salads includes olives, capers, diced tomatoes, diced boiled potatoes, octopus and arugula, tossed in olive oil and (one of the above) with a shared Portuguese roll (served with a razor sharp German Riesling).

            1. k
              kolgrim Jun 9, 2007 10:46 AM

              I do a salad dressing of mashed avocado, light flavored oil, lemon juice and toasted cumin seeds that is really good.

              1 Reply
              1. re: kolgrim
                t
                Texchef Jun 9, 2007 10:54 AM

                I have nothing to add but a thank you for these wonderful ideas!

              2. pepper_mil Jun 9, 2007 08:46 AM

                Pickle juice. I have a roasted shaved beet salad on the blog with sweet pickle juice for the dressing. I don't often dress fruit salads, the juice is enough.

                http://frugalcuisine.blogspot.com

                1. macca Jun 9, 2007 05:27 AM

                  If I have leftover ears of corn, I make a salad with black beans, corn, red onions and cilantro. For the dressing, I use the juice from fresh limes, cumin, S/P and some olive oil.

                  1. rudeboy Jun 9, 2007 05:24 AM

                    This is a total coincidence, because I just posted about fish sauce, but....fish sauce, while not an acid, is great in a light salad.

                    Show Hidden Posts