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You are here: Home / Recipes / Golden Thai Dressing or Sauce

Golden Thai Dressing or Sauce

February 22, 2019 by Linda Watson Leave a Comment

Golden Thai Dressing or Sauce

I created this creamy, fragrant salad dressing to bring the yum of Thai food to my winter salads. Turns out it’s marvelous as a sauce too, mixed with noodles and steamed veg. This healthy recipe will make you feel like a magician as you turn crunchy, lumpy cauliflower into a silken base for peanut and lime flavors. Just eight ingredients and ten minutes for a salad dressing and a sauce!

Golden Thai Dressing on composed salad with purple daikon and romanesco

Creamy Thai Dressing has 2 grams of protein, 1 gram of fat, and only 28 calories for a two-tablespoon serving. Flavor without fat: that’s the whole foods plant based way!

Print Recipe
Creamy Thai Dressing or Sauce
Creamy Thai salad dressing or pasta sauce with flavors of peanut, ginger, garlic, soy sauce, and smoky hot pepper. Vegetarian, vegan, no added fat, WFPB. Gluten-free if using gluten-free soy sauce.
bowl of Golden Thai Dressing with purple daikon slices
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Course side dish
Cuisine Thai
Cook Time 10 minutes
Servings
servings (2 tablespoons each)
Ingredients
  • 2 cups cauliflower (200 grams)
  • 1 tablespoon fresh ginger about 1 inch
  • 1 clove garlic small
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut butter
  • 1 medium lime juice only, about 2 tablespoons
  • 2 tablespoons water
  • 1/8 teaspoon ground chipotle
Course side dish
Cuisine Thai
Cook Time 10 minutes
Servings
servings (2 tablespoons each)
Ingredients
  • 2 cups cauliflower (200 grams)
  • 1 tablespoon fresh ginger about 1 inch
  • 1 clove garlic small
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut butter
  • 1 medium lime juice only, about 2 tablespoons
  • 2 tablespoons water
  • 1/8 teaspoon ground chipotle
bowl of Golden Thai Dressing with purple daikon slices
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut cauliflower into pieces about two inches across. Use the core and peeled stem if available. Put in a microwave-safe dish, cover, and microwave on high for four minutes until you can easily slide a fork through the largest piece.
  2. While cauliflower cooks, slice ginger cross-ways to cut fibers. Put it with the remaining ingredients in a blender.
  3. When cauliflower is tender, add it to the blender. Process on high until smooth, about 1 minute for a high-speed blender and 2 minutes for a regular blender. Taste and adjust flavors. Add water to thin if desired.
  4. Serve Golden Thai Dressing at room temperature or chilled over salad. Call it Golden Thai Sauce and serve it warm tossed with hot noodles and steamed veggies. By any name, it keeps refrigerated for four days.
Recipe Notes
  • I tried a version using a peeled lime for added fiber and nutrition. What a mistake! I threw that bitter mess away.
  • I usually peel ginger with a spoon, but a quick Google tour today showed me that many people don't peel fresh ginger. I will now peel the easy sections and leave the nooks and crannies au naturel.

Nutritional Information for Golden Thai Dressing

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Filed Under: Recipe, Sauce Tagged With: blender, cauliflower, low fat, quick, salad dressing, sauce, WFPB, winter

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