Coconut Almond Dressing
Makes 1 1/2 cups (375 mL)
The exotic flavours in this salad dressing are borrowed from Thai cuisine. Allow this dressing to slightly thicken in the refrigerator for 1 hour before using over a crisp, leafy green salad or as a marinade in Tofu: An Easy Entrée. It also is good on cooked brown rice or steamed broccoli or cauliflower. Two tablespoons (30 mL) provide a tenth of your day’s supply of the antioxidant vitamin E.
1/2 cup (125 mL) coconut milk
1/2 cup (125 mL) water
1/4 cup (60 mL) almond butter
2 tablespoons (30 mL) minced ginger
2 tablespoons (30 mL) lime juice
1 tablespoon (15 mL) maple syrup or other sweetener
1 teaspoon (5 mL) curry powder
1 small clove garlic, chopped
Pinch of salt
Put the coconut milk, water, almond butter, ginger, lime juice, maple syrup, curry powder, garlic, and salt in a blender and process for 30 seconds or until smooth. Dressing will keep for 3 to 4 days if using freshly made coconut milk, or 1 to 2 weeks if using canned milk.
Per 2 tablespoons (30 mL): calories: 60, protein: 1 g, fat: 5 g, carbohydrate: 3 g (1 g from sugar), dietary fibre: 0.4 g, calcium: 19 mg, iron: 1 mg, magnesium: 22 mg, phosphorus: 40 mg, potassium: 76 mg, sodium: 31 mg, zinc: 0.3 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0.5 mg, vitamin B6: 0 mg, folate: 5 mcg, pantothenic acid: 0 mg, vitamin B12: 0 mcg, vitamin A: 0 mcg, vitamin C: 1 mg, vitamin E: 1.5 mg, omega-6 fatty acids: 1 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 7%, fat 74%, carbohydrate 19%
