microplane grater for the ginger and garlic
citrus juicer for the lime
air tight containers I like using mason jars.
- 1/4 cup tamari
- 3 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon chili oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated garlic cloves
- 1/2 cup creamy natural organic peanut butter softened or melted
- 2 tablespoons melted honey
- juice of 1 lime
- 1/4 cup unsweetened coconut milk in the carton
If you need to, warm up the peanut butter and honey on the stove or microwave until both are easy to whisk.
Place all of the ingredients into a medium-size mixing bowl and whisk together until blended.
Give the dressing a taste for salt or other seasonings.
Pour the salad dressing into a mason jar and store in the refrigerator for up to a week.
** This Thai Salad Dressing recipe makes a little less than2 cups of dressing. Serving size is 2 tablespoons per person.
Pour the Thai salad dressing in a mason jar or other glass container with a tight fighting lid and store in the refrigerator for up to a week. If the dressing thickens in the fridge, let it sit out for a few minutes on the counter and then give it a couple of shakes before using it. You can also use extra coconut milk or water to thin the dressing until you get the desired consistency.
Serving: 1g | Calories: 97kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 235mg | Fiber: 1g | Sugar: 5g