Zesty Coconut Thai Dressing
A zippy dressing with emulsified coconut cream, ginger, mint & basil.Drizzle over everthing and my Watermelon & Coconut Salad.
Servings: 8 servings
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: 2tablespoons | Calories: 94kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 74mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg