Green Thai Dressing

by Mar 20, 2010


There is much to learn from the creativity going on in the vegan and raw culinary worlds. But you don’t have to be 100% vegan or raw to appreciate it. This creamy, spicy-sweet dressing is delicious over a crisp salad of shredded napa cabbage, carrots, sliced snap peas and julienned red and orange bell pepper. (See Elaina Love’s Pure Joy Kitchen, for some great raw food inspiration.)
If you want to go all-out, do what I did with some friends when we improvised a meal based on my latest
“experiment”. Open a nice bottle of white wine, sautée some prawns in more green curry paste, garlic and ginger, place the prawns on top of the salad then sprinkle on a few salted cashews. This just might be the way people “turn” vegan. Oops. Except for the prawns.
Green Thai Dressing
makes about 1 1/2 cups, enough for several salads
1 cup coconut water (I like Zico brand)
1/2 bunch fresh cilantro stems and leaves
6 tablespoons tahini
2 medjool dates, pitted
juice from 1/2 fresh lemon
2 tablespoons tamari or soy sauce
2 inch piece of fresh ginger, peeled and thinly sliced
1/2 teaspoon green curry paste (I like Thai Kitchen brand)
1. Place cilantro and all other ingredients in the workbowl of a food processor or powerful blender (i.e. Vita Mix) and purée. Store tightly sealed in the refrigerator. Keeps for a week.


Amy’s Kitchen Coach Tips
  • This dressing is at its best when used on crisp veggies of high water content — that is why I like the bell peppers, snap peas and cabbage. Feel free to experiment with others. Fresh water chestnuts, cucumbers, even asparagus would work well.
  • I like to peel the outer skin from bell peppers before I eat them or cook with them. This is easiest done after you chop the bell pepper into manageable pieces rather than trying to peel it whole. Speaking of manageable pieces, my life changed after a chef taught me how to cut up these things. Start by slicing off both ends, stem and other side. Cut the remaining, somewhat cylindrical, core piece in half and you have two manageable pieces to work with that are little rectangles after you slice out the seeds. Easy!

Subscribe to Recipes

Get Posts by Email

Follow Ripe:

Find Amy on Vivino

Filter by Category:


Pin It on Pinterest