This versatile dressing can be used a dipping sauce (we love it with Crispy Quinoa Cakes) or drizzled over salad or vegetables. A crowd favorite.

3/4 cup coconut water or brewed mint tea
1/4 cup lime juice
1/2 cup fresh Thai basil leaves, chopped (sub regular basil or mint leaves if needed)
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/2 jalepeno pepper, sliced in rounds and seeded
1 t. minced garlic
1 T. Thai Kitchen fish sauce
1/4 t. freshly ground black pepper
1 heaping T. agave nectar
1/3 cup canola oil or coconut milk
juice of 1 orange (optional)

Combine all ingredients in a blender and blend for 1 minute.

Copyright Abby Fammartino, Abby’s Table, 2009.