Thai Inspired Coconut Salad Dressing

Kip

15 years ago

I'm a sucker for salads. It's a genetic flaw, or I think my husband would see it as a flaw anyway ("there's a piece of green stuff on my plate"), one which has been passed down from mother to daughter. My cravings come in waves, where one month I'm satiated by heavy stews and steaming piles of potatoes and the next all I crave are light bites and simple salads. Clearly the latter is suggestive of the basis of my current diet.

Thai Coconut Salad Dressing

Makes approx ½ cup (120ml)

Ingredients
- ¼ cup (60ml) full fat coconut milk
- 1 tablespoon rapeseed oil
- 1 teaspoon white wine vinegar
- ½ teaspoon dijon mustard
- ⅛ teaspoon ground coriander
- ¼ teaspoon salt
- ⅛ teaspoon tamarind paste
- 1 small clove garlic

Directions/Method
1. Add the oil and garlic to a pestle and mortar and pound until it's a paste. Add the vinegar and some coconut milk if you need more liquid to crush the garlic.
2. Mix in all other ingredients and serve on your favourite salad. If you have time, leave the dressing for a few hours for flavours to better infuse.