This healthy, No-Mayo Russian Dressing gets its creaminess from a mixture of humus and Greek yoghurt. Fresh horseradish gives it a piquant flavor which makes this dressing an excellent choice not just for the mighty Reuben sandwich – it works great as a salad dressing and veggie dip, too!
Russian Dressing. Kind of random, you may think but I have a very good reason: Reuben sandwiches. I needed the right dressing for my Tempeh Reuben sandwich (recipe to follow – stay tuned) and I wasn’t going to resort to anything prepackaged.
In addition to not wanting a store-bought Russian Dressing, I wanted a healthy Russian Dressing. The name Russian Dressing made me think of some cross-cultural delicacy but dude. Was I wrong! There is definitely nothing global-cuisine-y about this concoction as apparently, the main ingredients of Russian dressing are mayonnaise and ketchup (Yes, I just figured that one out. Remember? German girl, new to the US, still learning about everyday-life stuff).
I don’t want to go all Gwyneth Paltrow on you guys but, common! A) Who thought it was adequate to call a mixture of mayo and ketchup dressing? B) If I was Russian, I would sure as heck protest and request a name change (what do Russians eat? I only have a vague idea but I’m almost certain mayo and ketchup are atypical for this country).
In good old The Clean Dish fashion, I substituted mayonnaise with a mixture of humus and Greek Yoghurt which never fails! Have you checked out my No-Mayo Egg Salad recipe? It’s one of my most popular recipes thus far!
The other ingredients of Russian Dressing didn’t sound half bad so this is why I embarked on this journey to make a much (much) healthier Russian dressing.
You’re welcome 😉
A quick note on horseradish:
- Grated or mashed horseradish releases mustard oil which irritates eyes and sinuses. Don’t go inhaling that stuff! Or… do and see what happens. I did. It will clear your airways, that’s for sure!!
- Do not omit the vinegar in this recipe as the horseradish will darken and become bitter without it. Vinegar preserves horseradish in terms of flavor and color.
- I have not used prepared horseradish in this recipe but I assume it will work just as fine! Just remember that this recipe was developed with fresh horseradish in mind.
- Peel horseradish and cut into small pieces.
- Combine horseradish and vinegar in a food processor and process until horseradish is coarse. Stop occasionally to scrape down sides. I measured it out to roughly 2 tablespoon after processing.
- Add remaining ingredients and process until smooth and creamy.
- Refrigerate up to 3 days and enjoy on sandwiches, salads or as a dip!