This salad dressing is so good, I feel terrible that I’ve waited so long to share it. It’s something I’ve been making for much longer than Vitamin Sunshine has been around.
It was actually a wonderful, accidental creation, inspired by leftovers from my Thai Spring Rolls (<– one of the first recipes I posted– don’t let the bad photos stop you from trying them! I make them more often than not when someone asks me to bring a dish to a party, or I want to serve a special appetizer to guests. They disappear as fast as you can roll them!)
After I make Spring Rolls, I always have leftover veggies, herbs, chicken and sauces. I started throwing the extra cabbage, carrots, herbs and chicken into a salad bowl, and mixing the two sauces I serve them with– “No Peanut” Sauce, and the incredibly tangy and flavorful salad dressing from my Addictive Asian Cabbage Salad. I think I might love the leftover salads even more than the Spring Rolls themselves!
The dressing has almond butter and coconut milk in it- both which have fats that softly solidify when cooled. If this dressing is made fresh, it will pour nicely. If it’s been fully refrigerated, it will turn into a really soft and fluffy dip– which is no problem. I just put a scoop on my salad and mash it in.
If you’re serving it as a part of a meal to guests, you might want to leave it out to warm up for an hour and stir well if you made it ahead of time. (Another idea is to put it in a hot bath? I have never tried it, but can’t see why heating it gently wouldn’t work).
This dressing is fantastic on pretty much any crunchy vegetable or side salad (makes an AMAZING veggie dip!). I love the spring roll taste, so I usually make sure I have cabbage, basil and cilantro to throw into the salad– a really great combo!
- ¼ cup almond butter
- ¼ cup coconut milk (full fat, from the can)
- ¼ cup rice wine vinegar
- 1 tablespoon + 1 teaspoon sesame oil
- 1 tbls. soy sauce (sub Tamari for gluten free)
- ½ tbls. fresh lime juice (half a large lime)
- 1-2 teaspoons sriracha (or more! I use 2½-3 teaspoons. We like it hot!)
- 1 teaspoon honey (sub brown rice syrup for vegan - add a bit extra since it's less sweet than honey)
- pinch of sea salt, to taste (start small, or taste your sauce first before adding)
- Add all ingredients (omitting the sea salt), starting with 1 teaspoon of sriracha (unless you know you love it spicy), to a blender. Blend well for 1-2 minutes, until mixture begins to lighten and looks well mixed (the coconut milk will make it get slightly "fluffy."
- Taste, and adjust seasonings to taste. Add more lime or sriracha if you love those flavors, and use a dash of sea salt to bring the flavors out more if desired.
- Store in the refrigerator for up to 4 days. Coconut milk does go bad quickly, so this dressing isn't something you can have around for a long time.
- If you'd like the dressing to be "pourable," bring it to room temperature and stir well before serving. The oils in the almond butter and coconut milk will softly solidify when refrigerated.