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.
Servings
6servings (2 tablespoons each)
Cook Time
10minutes
Servings
6servings (2 tablespoons each)
Cook Time
10minutes
Ingredients
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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