Thai Salad Dressing
Flavorful Thai Salad Dressing made with healthy vegan ingredients. Pair with salad or veggie bowls! It's creamy, zesty, and rich in umami.
Servings: 6 servings
Calories: 183kcal
Ingredients
- 5 to 6 small pitted Medjool dates soaked, or 1 tablespoon maple syrup
- ½ cup creamy peanut butter or almond or cashew butter (unsweetened)
- 2 tablespoons tamari or soy sauce (preferably reduced sodium)
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce vegan (optional)
- Juice of 1 small lime
- 2 teaspoons sriracha or ½ teaspoon crushed red pepper (optional)
- 1 ½ inch ginger
- 2 cloves garlic
Instructions
- Combine: Transfer the soaked dates or maple syrup, peanut butter, tamari, rice vinegar, fish sauce (if using), lime juice, sriracha, ginger, and garlic to the canister of the blender.
- Blend: Add ¼ cup water. Blend on high until creamy.
Notes
- Use 5 small pitted Medjool or 6 pitted Deglet Noor dates, or 1 tablespoon maple syrup, to sweeten the dressing. Soak the dates in hot water for at least 10 minutes before blending.
- If using maple syrup, you can grate the ginger and garlic and whisk the ingredients instead of blending as desired.
- The vegan fish sauce brand I recommend is Ocean's Halo.
Nutrition
Calories: 183kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 210mg | Potassium: 275mg | Fiber: 3g | Sugar: 13g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg
