Thai Salad Dressing
For the Dressing
1 tablespoon fresh coriander, stalks included.
1 tablespoon salted nut butter (peanut, almond, whatever takes your fancy)
1-1/2 tablespoons lime juice
½ tablespoon coconut aminos or tamari
½ tablespoon apple cider vinegar
2 cloves garlic
½ tablespoon fresh chopped ginger
5 cm knob of fresh turmeric (or 1 teaspoon ground).
1 tablespoon coconut milk
1 teaspoon honey
½ teaspoon sesame oil
¼ teaspoon chopped chili (optional)
¼ cup good quality olive oil
Place the ginger, garlic, turmeric, coriander and nut butter in the food processor and whiz until smooth, you might need to scrape down the sides once or twice. Add the remainder of dressing ingredients, except for the oil, and whiz again until combined.
Remove the lid, and with the blender running on low, add the oil in a slow and steady stream. This is delicious on salads, especially the thai chicken salad, or as a dip for veg sticks..
1 tablespoon fresh coriander, stalks included.
1 tablespoon salted nut butter (peanut, almond, whatever takes your fancy)
1-1/2 tablespoons lime juice
½ tablespoon coconut aminos or tamari
½ tablespoon apple cider vinegar
2 cloves garlic
½ tablespoon fresh chopped ginger
5 cm knob of fresh turmeric (or 1 teaspoon ground).
1 tablespoon coconut milk
1 teaspoon honey
½ teaspoon sesame oil
¼ teaspoon chopped chili (optional)
¼ cup good quality olive oil
Place the ginger, garlic, turmeric, coriander and nut butter in the food processor and whiz until smooth, you might need to scrape down the sides once or twice. Add the remainder of dressing ingredients, except for the oil, and whiz again until combined.
Remove the lid, and with the blender running on low, add the oil in a slow and steady stream. This is delicious on salads, especially the thai chicken salad, or as a dip for veg sticks..