Roasted Red Pepper Dressing


This was my second time making this amazing salad dressing from Nutrition Stripped–check it out, McKel is a genius! The first time, it was delicious but I knew it could be better. I had skipped a couple of ingredients and didn’t really adjust for their absence, so the dressing was a bit runny the first time around. This time, that definitely wasn’t a problem.

2014 03 14 Roasted Red Pepper Dressing

The original recipe calls for a tablespoon of miso paste. However, due to a need to avoid soy, I substituted a teaspoon of coconut aminos instead. It’s super concentrated (and delicious), which is why I only used a teaspoon. Feel free to adjust to taste!

Because the miso paste is thicker, I compensated for this by removing the filtered water and adding in some flax seed meal. I like super thick dressing that sticks to and coats the salad—plus, the color of this dressing is so gorgeous that I wanted it thick enough to really POP!

Lastly, I altered the amount of tahini used from the original recipe. I used 3 tablespoons, rather than the 2 the recipe called for. Why? Well, honestly, the jar had 3 tablespoons left and I felt ridiculous putting it back in the fridge with a skiff of tahini! So there’s your answer 🙂


  • 2 organic red bell peppers, roasted and charred
  • 1 organic red bell pepper, raw and seeded
  • 2 tablespoons raw apple cider vinegar (Braggs Raw)
  • 3 tablespoons organic tahini
  • 2 tablespoons flax meal
  • 1 teaspoon coconut aminos
  • 1 tablespoon maple syrup (sugar free version use stevia to taste)
  • 1 garlic clove
  • juice of 1 lemon
  • 1 teaspoon salt, to taste

To roast the 2 red bell peppers, preheat your oven to 450 F. Place the peppers on a silpat (my preferred method) or a baking sheet on the middle rack. Rotate the peppers every 5 minutes for 20-25 minutes, until fully charred.

After removing them from the oven, place in a glass bowl, cover with saran wrap, and place in the fridge for at least 15 minutes. You want the peppers to still be a bit warm when you take them out, as this will help the skin slide off more easily; however, you also don’t want them to burn your fingers clear off!

Once they are cool, peel the skin off by hand. If some skin is left on the pepper, no biggie. Then open up the pepper and remove the stem and seeds. I wasn’t too picky about removing all of the seeds.

Place the freshly seeded bell peppers in your blender, along with the rest of the ingredients. Puree until smooth. Adjust the seasoning and thickness as desired.


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