Fermented Root Vegetable Salad Dressing Recipe

Fermented Root Vegetable Salad Dressing

A creamy, tangy fermented dressing featuring fermented root vegetables blended into a smooth, pourable consistency. This probiotic-rich dressing transforms any salad.

Yield: Approximately 2 cups | Prep time: 20 minutes | Fermentation: 5–10 days (for the fermented vegetables)

Ingredients

For fermented vegetables:

• 1 pound mixed root vegetables (carrots, beets, parsnips), diced
• ¼ cup unrefined sea salt
• 2 cups filtered water

For the dressing:

• 1 cup fermented root vegetables (from above)
• ½ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon fresh herbs (thyme, oregano, or dill)
• Sea salt and black pepper, to taste

Preparation

1. Prepare fermented vegetables: Dissolve salt in water. Add diced root vegetables, cover loosely, and ferment for 5–10 days at room temperature (65°F–75°F / 18°C–24°C).

2. Strain vegetables: Drain fermented vegetables, reserving 2–3 tablespoons of the fermentation liquid.

3. Blend dressing: In a blender, combine 1 cup fermented vegetables, olive oil, apple cider vinegar, lemon juice, mustard, garlic, and herbs.

4. Adjust consistency: Add reserved fermentation liquid if a thinner dressing is desired.

5. Season: Taste and adjust salt and pepper as needed.

6. Store: Transfer to a jar and refrigerate.

Storage

Refrigerate for up to 2 weeks. Shake well before each use.

Notes

Use the remaining fermented vegetables as a side dish. This dressing pairs beautifully with dark leafy greens.