Try this delightful tropical dressing with my Thai Papaya Chopped Salad!
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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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.
Instructions
- 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.
Zongle Lemongrass Oil
