Spicy Thai Almond Salad Dressing

• Vegetarian
• Gluten free

• Canned Goods

  • 1/4 cup Coconut milk, full-fat

• Condiments

  • 1/4 cup Almond butter
  • 1 tsp Honey
  • 1/2 tbsp Lime juice, fresh
  • 1 tbsp Soy sauce
  • 1 tsp Sriracha

• Baking & Spices

  • 1 pinch Sea salt

• Oils & Vinegars

  • 1/4 cup Rice wine vinegar
  • 1 1/3 tbsp Sesame oil

Found on vitamin-sunshine.com

Description

Ingredients

• ¼ cup almond butter
• ¼ cup coconut milk (full fat, from the can)
• ¼ cup rice wine vinegar
• 1 tablespoon + 1 teaspoon sesame oil
• 1 tbls. soy sauce (sub Tamari for gluten free)
• ½ tbls. fresh lime juice (half a large lime)
• 1-2 teaspoons sriracha (or more! I use 2½-3 teaspoons. We like it hot!)
• 1 teaspoon honey (sub brown rice syrup for vegan - add a bit extra since its less sweet than honey)
• pinch of sea salt, to taste (start small, or taste your sauce first before adding)

Directions

• Add all ingredients (omitting the sea salt), starting with 1 teaspoon of sriracha (unless you know you love it spicy), to a blender. Blend well for 1-2 minutes, until mixture begins to lighten and looks well mixed (the coconut milk will make it get slightly fluffy.
• Taste, and adjust seasonings to taste. Add more lime or sriracha if you love those flavors, and use a dash of sea salt to bring the flavors out more if desired.
• Store in the refrigerator for up to 4 days. Coconut milk does go bad quickly, so this dressing isnt something you can have around for a long time.
• If youd like the dressing to be pourable, bring it to room temperature and stir well before serving. The oils in the almond butter and coconut milk will softly solidify when refrigerated.