1 1/2teaspoonsraw honeycan use pure cane sugar if vegan
1tablespoonfresh gingerpeeled and coarsely chopped
2teaspoonsfresh garlicpeeled
2tablespoonsfresh mint leaves
2tablespoons fresh basil leaves
1/4teaspoonsea salt or himalayan pink salt
1/8teaspoonThai green chilis*or serrano
1/4cupneutral oilsuch as safflower oil, expeller pressed
4tablespoonscoconut creamthe 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.
COURSE: salad dressing
CUISINE: Thai
KEYWORDS: coconut Thai dressing, thai dressing
Nutrition Facts
Zesty Coconut Thai Dressing
Serving Size
2 tablespoons
Amount per Serving
Calories
94
% Daily Value*
Fat
9
g
14
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Sodium
74
mg
3
%
Potassium
45
mg
1
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
82
IU
2
%
Vitamin C
2
mg
2
%
Calcium
7
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.