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.
Prep Time10 minutesmins
Author: Snap Pea Sheep
Ingredients
1/2CupPlant YogurtI use So Delicious unsweetened coconut yogurt. Coconut cream can be used as well for a more coconut forward flavor.
3Drops Lemongrass essential oilI use Zongle food grade essence.
1TBSPPureed ginger
4TBSPUmeboshi Plum VinegarRice vinegar will work as well.
2TBSPLime JuiceFresh Squeezed preferred
1/4TSP Himalayan salt to tasteTaste 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