www.marissa.co Peppadew Salad Dressing

Peppadew Salad Dressing

I am a dipping sauce kind of a gal. I love how with an unusual sauce on the side you can add a twist for the more adventurous or your dish can be stripped back for those who don’t like sauce. This Peppadew Salad Dressing is quick, easy and a delicious talking point. It compliments cold meats and salads alike.

This is a really lovely mild sauce that can be served in so many different ways:

Dress a lovely simple mixed salad.

Serve with my Healthy Lentil Salad with a piece of fish, chicken, left over lamb or roasted vegetables with the Peppadew Salad dressing and you have a fresh and delicious light lunch or dinner.

Enhances a welcome drink by making a delicious accompanying sauce for crudités.

Over Christmas, it makes for an easy addition to your left over table.

Delicious with cold meats, spread liberally on the base of a sandwich and will add a twist to your left over vegetables.

It compliments fish well, smoked or fresh mackerel, salmon and any roasted fish can be served with a dollop of the dressing.

In summer thin the dressing down to lightly coat the ingredients of a Chicken Salad, again this could even be a left over Turkey salad at Christmas.

I know we enjoyed the leftover Peppadew Salad Dressing as a dip for crisps with Vegetable or Potato Chips.

Canapés wise you could also add a dollop onto blini or into the base of a vol au vent for a different sauce to hold your meat or vegetable topping.

Who would have thought that such a simple dressing could have so many permutations.


Peppadew Salad Dressing
Preparation time
Cooking time
Total time
Peppadew Salad Dressing a lovely sweet dressing with a mild peppadew favour that adds a lift to crudités, a salad or a wonderful accompaniment to a sandwich, or roasted vegetables.
Recipe type: Sauces & Dressings
Cuisine: South African
Servings: 6
  • 8-10 Peppadews stuffed with feta or 8-10 plain Peppadews
  • 6 tablespoons Hellman's Mayonnaise
  • 6 tablespoons Greek yoghurt (Fage)
  • a handful of parsley chopped
  • splash of milk
  • The brine from the Peppadew (see note)
  • salt to taste
  1. Add all the ingredients to a food processor or Nutrabullet.
  2. Blend until smooth.
  3. Add a splash of milk to get the dressing your desired consistency.
  4. For an even thinner dressing, use some of the brining liquid to thin the dressing further.
  5. Serve as a salad dressing, dipping sauce for crudités or with a tray of roasted vegetables.
If the pepper dews are very small use 10 if they are the larger ones use 8
A quick vegan option to the sauce is to add:

  • 4 tablespoons Silken Tofu
  • 1 tablespoon Olive Oil
  • 4 tablespoons of the pickling brine of the Peppadews or more to thin to your desired consistency
  • 8-10 Peppadews
  1. In a small blender, blend all the ingredients until smooth.
  2. Add more brine to thin the sauce to the desire texture.

So next time you have a party and need a little talking point or you have a few peppadews left over, blitz them up and add them to your meal.

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