With summer being a high time for salads, it’s only natural that an obsession with salad dressings should follow.
In order to eat up our veggies, they have to be interesting. And nothing transforms a salad like a good dressing.
This salad dressing is one of several I have in my regular rotation at the moment. It’s creamy, low-fat, and has a wonderful tanginess from the ginger and lime.
You can use either tahini or peanut butter for the creaminess in this dressing – I used tahini, but peanut butter is always amazing for that sought-after thai flavour.
The awesome thing is that the tahini or peanut butter isn’t the main feature here. Instead, the base of this dressing is simply one half of a crisp, red pepper – giving you an incredible dose of vitamin C and B6, folate, fibre and antioxidants. It also has a high water content too, which will help keep you hydrated.
This dressing is mostly raw, and will be 100% raw if you use raw tahini or peanut butter. However, that’s not essential here as you’ll still be getting all of the goodness of the ingredients.
I love this thai dressing over a raw salad, noodles, or a mix of the two, like the black rice noodle salad pictured here.
Try it out, see what you think, and always I would love to hear your thoughts!
Raw Red Pepper Thai Dressing
Serves: 2
Ingredients
1/2 red pepper
3 tbsp tahini OR peanut butter
Juice of 1 lime
2 tbsp tamari or low-salt soy sauce
2 cm piece fresh ginger (or 1/4 tsp ground)
1/4 cup water
Salt & pepper, to taste
Method
- Place all ingredients in a high speed blender.
- Blend until smooth and creamy. If you’d like your dressing a little thinner, add a little more water to preference.
