Thai-Inspired Cashew Salad Dressing
This creamy dressing is inspired by Thai Peanut Dipping sauces, but uses cashew butter instead of peanut butter. The result is a tangy, sweet and super delicious dressing that works wonders on a crisp green salad. Also use it for dipping veggies, lettuce wraps or homemade spring rolls.
1/4 C cashew butter
2 T rice vinegar
Juice of one lime
3 T extra virgin olive oil
1 T tamari or coconut aminos
1 T coconut sugar (omit if Whole30)
2 cloves garlic
1 inch ginger
1/4 t crushed red pepper (or more to taste)
1 t salt
Combine all ingredients except cashew butter in a blender
Blend until ginger and garlic are fully mixed in
Add cashew butter to the blender
Blend again until all ingredients are fully mixed
Toss dressing with salad
This dressing is excellent when used immediately. If you refrigerate, the dressing will become very thick. To use again, add a little hot water and whisk or re-blend.
We like to put it on a salad of lettuce, shaved carrots, cilantro, chopped green onions, sesame seeds or cashew nuts, and some type of protein.