Thai Salad Dressing

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 5 minutes

Ingrédients

5 to 6 small pitted Medjool dates (soaked, or 1 tablespoon maple syrup)

1/2 cup creamy peanut butter (or almond or cashew butter, unsweetened)

2 tablespoons tamari (or soy sauce, preferably reduced sodium)

2 tablespoons rice vinegar

1 tablespoon fish sauce (vegan, optional)

Juice of 1 small lime

2 teaspoons sriracha (or 1/2 teaspoon crushed red pepper, optional)

1 1/2 inch ginger

2 cloves garlic

Instructions

Combine: Transfer the soaked dates or maple syrup, peanut butter, tamari, rice vinegar, fish sauce (if using), lime juice, sriracha, ginger, and garlic to the canister of the blender.

Blend: Add ¼ cup water. Blend on high until creamy.

Nutrition

• Calories: 183 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 9 g
• Sodium: 210 mg
• Glucides Totaux: 19 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 13 g
• Protéines: 6 g