A copycat recipe for the Chili Almond Dressing found on the Whole Foods salad bar. It’s made with creamy almond butter so it’s loaded with healthy fats and low in sugar. Oil-free, vegan, low-carb and gluten-free.
The salad bar is one of my favorite parts of Whole Foods. No shame there!
I love getting inspiration for new recipes to post here on EBF from different restaurants and grocery stores… and Whole Foods is the perfect spot for this! The Garlic Tahini Dressing from Whole Foods will always have my heart, but I recently discovered the Chili Almond Dressing and it’s quickly becoming a new favorite. Whole Foods carries it in their salad bar, made by Cindy’s Kitchen, but you can’t buy it on it’s own! So obviously I had to recreate it at home.
I love creating my own dressings at home because I know exactly what’s going in them. They don’t have to be loaded with oil or sugar to taste delicious. This dressing = case in point. I sweetened it slightly with one medjool date and used almond butter as a base to make this a ridiculously delicious but good-for-you dressing!
A note on the spice: I used sambal oelek for spice which is essentially sriracha without the sugar, but you can also use 1 small chili pepper. If you aren’t a big spice fan you can actually leave out the sambal oelek or chili pepper for a creamy almond dressing that’s mild but just as tasty.
This dressing is amazing on this Asian chopped salad, but honestly I’ve been loving it on pretty much everything. What will you put this on?! I want alllll the ideas!
A copycat recipe for the Chili Almond Dressing found on the Whole Foods salad bar. It’s made with creamy almond butter so it’s loaded with healthy fat and low in sugar. Oil-free, vegan, low-carb and gluten-free.
Ingredients
½ cup natural almond butter (no sugar added)
2 Tablespoons fresh lemon juice
1 Tablespoon low sodium tamari or soy sauce
1 inch knob fresh ginger, peeled
1–2 cloves garlic
1 pitted medjool date
1 teaspoon sambal oelek or 1 small chili pepper
⅓ cup water
Instructions
Blend all ingredients together in a high-speed blender. Store leftovers in a sealed container in the fridge. Dressing will thicken as it sits so feel free to add a little liquid if needed.
I absolutely love your garlic tahini dressing, so I’m excited to try this one as well! I’m thinking a crunchy salad with red cabbage, carrots, etc would be perfect for this!
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This turned out amazing! I was out of cashews, which is usually my base for dressings. Thanks. I putt it on a sweet potato bowl.
★★★★★
So glad you enjoyed this dressing, Ama!! 🙂
Do you think sriracha would work for the heat?
Totally! I’ve used sriracha before and it works great! 🙂
Love the crunch of this salad but can’t do bell peppers. Any substitute suggestions? Maybe chopped Brussels sprouts?
OMG!!…this is SOOO YUMMMM. I am glad I stumbled upon your site.
I absolutely love your garlic tahini dressing, so I’m excited to try this one as well! I’m thinking a crunchy salad with red cabbage, carrots, etc would be perfect for this!
This looks wonderful and so simple, can’t wait to try it. Thanks!
This looks so good! I love dressings with a little kick so I’ll definitely be making this one soon!
Yay! Can’t wait to hear what you think, Liz!