Thai Coconut and Lemongrass Dressing

This salad dressing is creamy but light. The lemongrass gives it a fresh taste and the coconut adds a sweetness that complements the tart salad ingredients.

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Prep Time 10

Ingredients Method Notes

Ingredients

1/2 Cup Plant Yogurt I use So Delicious unsweetened coconut yogurt. Coconut cream can be used as well for a more coconut forward flavor.
3 TBSP Finely Shredded coconut flakes Unsweetened preferably
3 Drops Lemongrass essential oil I use Zongle food grade essence.
1 TBSP Pureed ginger
4 TBSP Umeboshi Plum Vinegar Rice vinegar will work as well.
2 TBSP Lime Juice Fresh Squeezed preferred
1/4 TSP Himalayan salt to taste Taste your dressing before adding salt. Umeboshi Plum vinegar is very salty and you may not want it.

Method

Add coconut to yogurt and vinegar to hydrate. Let set for at least 10 minutes while making the salad.
Once the coconut is hydrated, add the remaining ingredients and blend well.

Notes

This is a Snappy Sheep recipe.

I use Zongle food grade, organic lemongrass essential oil. It can be found on Amazon for about $10. This oil provides a clean taste of lemongrass without all of the work.