Spicy Thai Almond Salad Dressing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 cup rice wine vinegar
- 1/4 cup almond butter
- 1/4 cup coconut milk (full fat from the can)
- 1 tablespoon + 1 teaspoon sesame oil
- 1 tbls. soy sauce (sub tamari for gluten free)
- 1/2 tbls. fresh lime juice (half a large lime)
- 1-2 teaspoons sriracha (or more! i use 2 1/2-3 teaspoons. we lik
- 1 teaspoon honey (sub brown rice syrup for vegan - add a bit
- pinch of sea salt to taste (start small, or taste your sauce first before adding)
- Carbohydrate 13.5843400004101 g
- Cholesterol 0 mg
- Fat 36.9375 g
- Fiber 2.31250002980232 g
- Protein 9.47268000006075 g
- Saturated Fat 3.50125 g
- Serving Size 1 1 cup (182g)
- Sodium 16.4110000121507 mg
- Sugar 11.2718399706078 g
- Trans Fat 1.70125 g
- Calories 418 calories
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 isn't something you can have around for a long time.If you'd 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.
