A light and zesty dressing with a secret ingredient… Coconut Cream.
Replaces some oil in the recipe for a creamy finish.
Tangy Lime Juice with Garlic, Ginger, Fresh Basil & Mint and Coconut Cream are the key flavors. Add a few pinches of Thai Chiles for a little heat.
Not your boring salad dressing with great zippy flavor and color! The dressing will thicken as it cools.
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Zesty Coconut Thai Dressing
A zippy dressing with emulsified coconut cream, ginger, mint & basil.Drizzle over everthing and my Watermelon & Coconut Salad.
Equipment
- small food processor or blender
Ingredients
- 2 tablespoons fresh lime juice
- 1/4 cup rice wine vinegar
- 1 1/2 teaspoons raw honey, can use pure cane sugar if vegan
- 1 tablespoon fresh ginger, peeled and coarsely chopped
- 2 teaspoons fresh garlic, peeled
- 2 tablespoons fresh mint leaves
- 2 tablespoons fresh basil leaves
- 1/4 teaspoon sea salt , or himalayan pink salt
- 1/8 teaspoon Thai green chilis*, or serrano
- 1/4 cup neutral oil, such as safflower oil, expeller pressed
- 4 tablespoons coconut cream, the thick part from the can
Instructions
- Add the first 9 ingredients - lime juice through chilis to a small food processsor (I use a 4 cup one) or blender. Pulse to break up, then blend from low to high until light green in color and smooth.
- Add the oil in a slow stream on medium speed. Add coconut cream and blend until emulsified.
- Chill the dressing one hour before using - the dressing will thicken as it cools.Store in a clean glass container in the refrigerator and use within 3 weeks. (Stir up at room temperature.)
Notes
*Thai Chilis are spicy - about 15 times hotter than the average jalapeno.
Start with a small amount - add more if you like; Serranos are less spicy, jalapeños the least spicy. See recipe: Watermelon & Coconut Salad with Thai Dressing. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Start with a small amount - add more if you like; Serranos are less spicy, jalapeños the least spicy. See recipe: Watermelon & Coconut Salad with Thai Dressing. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Serving: 2tablespoonsCalories: 94kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 3gTrans Fat: 1gSodium: 74mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 82IUVitamin C: 2mgCalcium: 7mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I really liked the Thai dressing’s flavor and texture. Easy to make in a blender and a pretty color! The fresh herbs are important here. I did not make the watermelon salad but will in the summer. Love the fresh coconut in that. Thanks for the great recipe.
Thank for writing Celia. So happy you enjoyed the Thai Coconut Dressing!… so many uses! Take care ?Karen