This dressing is full of fresh flavor and is super simple to make. I initially made this dressing to go with my Asian Forbidden Rice Salad. It is so good I thought it deserved a post of its own.
Not only is it delicious in the Forbidden Rice Salad, it is also amazing in an Asian noodle salad, or even for a dipping sauce for spring rolls.
- 3 tbsp rice vinegar
- 2 tsp miso paste
- 1 1/2 tbsp maple syrup
- 2 tbsp coconut aminos
- 1 1/2 tbsp ginger, fresh, grated
- 3 garlic cloves, minced
- 1 tbsp toasted sesame oil (optional)
In a mason jar combine all the ingredients. Screw the lid onto the mason jar and shake until ingredients are well combined.
Store in the refrigerator.
As I have mentioned in previous posts, I am taking a Whole Foods Plant Based (WFPB) cooking class. This is from one of the assignments with my own tweaks. The dressing is very versatile. You can use for salad or for a dip for homemade tortilla chips or veggies.
- 1 – 1 1/2 c almond milk, unsweetened (start with 1 c)
- 1 avocado, pitted and diced
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp onion powder
- 1/2 tsp Smokey Southwestern Seasoning
- 1/4 tsp black pepper, ground
- 1 tbsp dill, dried
- 3 tbsp chives, minced
- 1 lemon, juiced
- Himalayan salt to taste
Combine all ingredients into blender (except chives). Blitz until ingredients are creamy.
Add more milk if needed for desired consistency. Stir in chives. Season with salt to taste.
Serve. Eat. Enjoy.
I have mentioned before that I like seafood and salmon is one of my favorites. It is hard not to like seafood when you live in Florida. There is so much seafood to enjoy. I made this for a quick lunch. The salmon literally took minutes to prepare.
- Thai Dressing (see website)
- 2 salmon filets, skinned
- 1 tsp coconut oil
- pinch of sea salt and pepper
- 1 romaine heart,chopped, divided
- 1/2 c cherry tomatoes, quartered, divided
- 2 tbsp slice almonds, toasted, divided
- 1 tbsp cilantro, chopped, divided
Prepare Thai Dressing if you do not have any on hand. Prepare plates with a bed of lettuce.
Pat dry salmon filets with paper towels. Season both sides of filet with salt and pepper. Melt coconut oil over medium-high heat in large skillet. Place show side (the side that you want to look at when it is on your plate) down. Leave salmon filet alone and let it get a pretty seared color. This will only take 3-5 minutes. Turnover filet and only cook it for a bout 1 minute. That is all it takes to have a perfectly cooked salmon filet.
Place cooked salmon filet on top of greens. Scatter tomatoes on greens. Sprinkle cilantro and toasted almonds on top of salad.
I like to put the dressing on the side. It lets you control the amount you want to use on your salad. Serve. Eat. Enjoy.
This Thai Sauce/Dressing is Amazing. Actually it might be addictive. I’ve used this as a marinade, dipping sauce and dressing. It is very versatile and a good one to keep on hand in your refrigerator.
- 13.5 oz. coconut milk
- 2 tbsp cilantro, fresh, chopped
- 1 tbsp maple syrup
- 1 1/2 tsp red thai curry paste
- 1 tsp ginger root, finely minced
- 1 lime, zested
- pinch of sea salt
- 1 tsp arrowroot
Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer until sauce has reduced to about a 3/4 cup. Let cool and transfer to mason jar with lid. Refrigerate until needed.
Making your own mayonnaise is so much better than buying it from the grocery store. You know exactly what is in it. It only takes a few minutes, and you can add just about any kind of flavor that sounds good to you: Roasted garlic, Chipotle, Basil. The possibilities are virtually endless.
- 2 egg yolks
- 1/4 c apple cider vinegar
- 1 tbsp dijon mustard
- pinch of sea salt
- 1 1/2 c of a neutral flavored oil (light olive oil, avocado oil, even half of each
Place the egg yolks, vinegar and mustard in a blender or food processor. Turn on machine and very slowly start to drizzle oil. Slowly drizzle until the mixture starts to resemble mayonnaise. This recipe makes about 2 cups.