1 cup (240 ml) mayonnaise
¼-1/3 cup (720 ml) coconut milk (less for a thicker dressing, more for a thinner dressing)
Pinch of sea salt
Freshly ground black pepper to taste
½ tsp finely minced garlic (about half a clove)
2 TBSP (30 ml) chopped fresh dill
3 TBSP (45 ml) chopped fresh parsley
1 TBSP (15 ml) chopped fresh chives
Makes 1 1/4 cups (960 ml)
In a small bowl, whisk together all the ingredients. Try to make it the day before for best flavor, but a minimum of 1 hour in advance.
To serve, dip the sushi rolls in the ranch dressing, and enjoy the heck out of it!
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Paleo Ranch Dressing is the creamy, herby classic you thought you'd never have again — made with paleo mayo and a full hit of fresh dill, parsley, and chives. Whisk it together in minutes and let it rest overnight for the very best flavour.
Pro Tips
- Make it the day before if you can — the fresh herbs need time to bloom into the mayo. Even one hour of resting noticeably improves the flavour.
- Mince the garlic very fine (about half a clove) so it distributes evenly without leaving sharp raw-garlic bites in the dressing.
- Fresh dill is the dominant note in a proper ranch — don't substitute dried here, or the dressing loses its signature character.
- Use a good paleo mayonnaise made without seed oils; since mayo is the base, its quality defines the whole dressing.
- It's built for dipping — the recipe's own favourite is sushi rolls — but it also thins beautifully into a pourable salad dressing with a little water or lemon juice.
Frequently Asked Questions
Is this ranch dressing paleo?
Yes: paleo mayonnaise, fresh garlic, dill, parsley, and chives. No buttermilk, soy, or preservatives like the bottled kind.
How long does it keep?
Stored in an airtight jar in the fridge, it stays fresh for about a week. The flavours deepen over the first day or two.
Can I use dried herbs?
Fresh herbs are strongly recommended — they're what make this taste like real ranch. If you must use dried, cut the quantities to a third and let it rest longer.
What can I use it with?
Everything: raw veggie sticks, salads, grilled chicken, or as a dip for sushi rolls as the recipe suggests. It's endlessly useful.
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