The Washington Post

Russian Dressing

Russian Dressing 12.000

Deb Lindsey for The Washington Post; food styling by Amanda Soto/The Washington Post

Oct 5, 2018

It’s true that this dressing really wakes up a bowl of iceberg lettuce and cucumber slices, but its destiny is as a sauce for burgers and sandwiches.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes 1 1/2 cups

  • 8 ounces silken tofu (may substitute mayonnaise)
  • 1/4 cup tomato ketchup
  • 2 tablespoons chopped shallot
  • 2 tablespoons chopped kosher dill pickle
  • 2 tablespoons prepared white horseradish, or more as needed
  • 2 tablespoons canola oil
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon salt, or more as needed


Combine the tofu, ketchup, shallot, pickle, horseradish, canola oil, soy sauce, paprika and salt in a food processor; puree until well blended but not quite smooth. Taste, and season with more horseradish and/or salt, as needed.

Recipe Source

From cookbook author and food writer Joy Manning.

Tested by Johnna French.

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Nutritional Facts

Calories per 2-tablespoon serving: 120

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 2g 10%

Cholesterol: 10mg 3%

Sodium: 270mg 11%

Total Carbohydrates: 5g 2%

Dietary Fiber: 0g 0%

Sugar: 3g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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