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.
Spicy Thai Basil Vinaigrette
¾ cup coconut water or brewed mint tea ¼ cup lime juice ½ cup fresh Thai basil leaves, chopped (sub regular basil or mint leaves if needed) 1 cup fresh cilantro leaves 1 teaspoon kosher salt ½ jalepeno pepper, sliced in rounds and seeded 1 t. minced garlic 1 T. Thai Kitchen fish sauce ¼ t. freshly ground black pepper 1 heaping T. agave nectar ⅓ cup canola oil or coconut milk juice of 1 orange (optional)
Author: Abby Fammartino
- Combine all ingredients in a blender and blend for 1 minute.
Copyright Abby Fammartino, Abby’s Table, 2009.