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Mint Coconut Salad Dressing Recipe

Homemade Salad Dressing or Sauce - Quick, Easy, Delicious

Mint Coconut Dressing

Mint Coconut Salad Dressing: Inspired by our recipe for Coconut Mint Chutney. It's pourable, cooling & refreshing, without the pungent bite of ginger & jalapeno, and doubles as a mint sauce.

Homemade salad dressings or sauces are quick, easy & cheap to make, and so much fresher and more delicious than store-bought!

Serve this yummy mint recipe as a salad dressing or dip, or as a sauce for steamed veggies, grains, White Bean Patties or falafels.

Total prep & cook time: 10 min

Makes 1 1/2 cups or 6 Servings

Nutrition Data Per Serving, 37g: 102 calories, 94 calories from fat, 2g carbs, 11g fat, 101mg sodium, 0g sugars, 0g dietary fiber, 1g protein, very low Cholesterol. Estimated glycemic load: 1.

Ingredients:

  • 1 cup fresh mint leaves loosely packed
  • 3 Tbsp fresh lime juice (juice of 1 or 2 limes)
  • 1/2 cup cashews soaked 2 - 4 hours in hot water OR: 2 Tbsp cashew butter as a thickener
  • 1/2 can full fat coconut milk
  • Optional: 1 - 2 tsp agave nectar or maple syrup
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  • 1/4 tsp salt
  • 1/2 tsp gr black pepper

Directions:

  1. Strip the leaves off the mint sprigs until you have about 1 cup loosely packed leaves
  2. Squeeze the lime
  3. Add cashews and coconut milk to a blender or food processor and blend on medium speed until well blended
  4. Add remaining ingredients and process until the mint is well blended
  5. Using a rubber spatula, scrape the dressing out into a storage container or jar
  6. Store unused dressing in a jar in the fridge. Warm to room temp and shake well before using.

Recipe Tips:

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This easy salad dressing recipe keeps well in the fridge for several days. Mint coconut salad dressing (or mint sauce) goes well with any green salad, especially when cucumbers are involved. It's also delicious over steamed veggies.

For a thicker dressing or sauce, use less coconut milk and more cashews or cashew butter. If you like a bit of heat, throw in a pinch of cayenne pepper and 1/2 tsp dry ginger or 1 tsp green curry paste.

To make this salad dressing or sauce recipe, a blender is ideal, or a food processor, or you could mince the mint and mix the sauce with a whisk. In that case, use cashew butter to thicken instead of soaked cashews.

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