Serrano Chili and Cilantro Dressing
Makes 3/4 cup (185 mL)
This versatile recipe can be used as a salad dressing, or served with Vietnamese Salad Roll, International Roll-Ups, Timesaving Tacos, or Baked Potato and Fixin’s Bar. It also makes an excellent sauce for Tofu: An Easy Entrée.
2 serrano chilies, chopped
1 large bunch cilantro leaves, about 2 cups (500 mL) loosely packed leaves
1/3 cup (85 mL) lemon or lime juice
2 tablespoons (30 mL) hemp seed or extra-virgin olive oil
1 tablespoon (15 mL) tamari or soy sauce
1 clove garlic, chopped
Put the chilies, cilantro, lemon juice, oil, tamari, and garlic in a blender and blend for 20 seconds. Scrape down the sides of the blender, then blend for another 10 seconds or until smooth. Dressing will keep in the refrigerator for 1 week.
Per 2 tablespoons (30 mL): calories: 40, protein: 0.5 g, fat: 5 g, carbohydrate: 2 g (0.4 g from sugar), dietary fibre: 0.2 g, calcium: 3 mg, iron: 0.1 mg, magnesium: 3 mg, phosphorus: 7 mg, potassium: 36 mg, sodium: 171 mg, zinc: 0 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0.3 mg, vitamin B6: 0 mg, folate: 3 mcg, pantothenic acid: 0 mg, vitamin B12: 0 mcg, vitamin A: 2 mcg, vitamin C: 8 mg, vitamin E: 0 mg, omega-6 fatty acids: 3 g, omega-3 fatty acids: 1 g
Percentage of calories from protein 4%, fat 82%, carbohydrate 14%
