Cabo Wabo Salad Dressing
Let me start with the genealogy of how I got the idea for this recipe. My mom's cousin's wife's mother (did you get that?!?) had us over to dinner to celebrate her daughter's (my mom's cousin's wife's) birthday. Her mom is a great cook and the second we said grace over our food and tasted the salad, everyone at the table practially licked the plate! The salad dressing was so incredible and so tasty, I had to have the recipe immediately. When I saw what was in the ingredient list for this dressing, I knew right away that I could make my own version that was free of any dairy, refined sugar and even totally vegan.
That night, I got the recipe from her and made it the very next day for our family's traditional award show (Academy Awards) dinner viewing party. I made the dressing and it was so delicious that my hubs and I have enjoyed it many times since then. It is so creamy and has a wonderful flavor and it's very easy to make!
I cannot take credit for the original recipe because I did not make it up, but I did make it so that I can eat it without having any dairy (sour cream) or sugar!
Something you should know, I HATE spicy foods. I do not like jalapenos, and I can't stand the smell of siracha, tobasco or anything like that. I am a total wimp and I am not ashamed about it! I can, however, eat a spoonful of raw garlic and love every second of it ...
If you are like my cousin Lisa and her family and love spicy foods, add lots of jalapenos! If you are like me... well... follow the recipe below. (shhh - I always pick the smallest jalapeno!)
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INGREDIENTS
1 jalapeno (no seeds)
1/4 cup of organic mayonnaise (or vegannaise)
3 TB of cashew cream
1 TB of extra virgin olive oil
1 TB of fresh lime juice
1 clove of garlic
1/4 tsp of coconut sugar
1/4 tsp of cumin
OR
1 jalapeno (no seeds)
1/4 cup + 3 TB of cashew cream
1 TB of extra virgin olive oil
1 TB of fresh lime juice
1 clove of garlic
1/4 tsp of coconut sugar
1/4 tsp of cumin
Directions:
Put all of the ingredients into your Vita Mix or blender and blend until creamy. If it's isn't spicy enough for you, add another jalapeno. If you want it thinner, add andother tablespoon of olive oil. Put it in the fridge for about an hour before serving to allow dressing to chill and the flavors to really blend together.
Toss this dressing into your salad along with 1/2 cup of diced jicama, 1/2 cup of sliced green onions and 1/4 cup of raw shelled sunflower seeds.
Also - I have made it both ways, with mayonaisse and with just cashew cream (I made it vegan for my dad and he loved it), and I really enjoy it both ways. It's a wonderful salad dressing that you could use instead of cashew cream in my healthy casserole recipe or even dip your french fries or potatoes in it! It's a great dip!
