By Katie Lehn, RD
Looking for something delicious to dip your veggies in? Or, perhaps something to give your salad a tangy, Thai twist? Try out this delectable (and not to mention quick and easy) Cilantro Peanut Ginger Dressing!
Ginger contains powerful anti-inflammatory compounds called gingerols. It also has an ability to sooth and ease stomach upset. One study even reported ginger to be more effective at relieving nausea than Dramamine! Now that’s powerful stuff.
My favorite salad for this dressing is: romaine, red cabbage, shredded carrots, red bell pepper & cucumber.
Cilantro Peanut Ginger Dressing
- 2 cloves of garlic (or 2 tablespoons jarred, minced garlic)
- 1 inch fresh ginger (or 1 tablespoon jarred fresh grated ginger)
- 1 small bunch of cilantro (or ½ large bunch)
- ½ jalapeno (or more if you prefer a spicier sauce)
- 2 dates, pits removed
- A few dashes of soy sauce, liquid aminos or coconut aminos*
- ¼ cup extra virgin olive oil
- A few cracks of black pepper
- ¼ cup natural peanut butter (no added sugar or oil)
- 1/3 cup rice vinegar (sugar-free variety)
- Remove dry casing from garlic.
- Roughly chop fresh ginger.
- Chop off stems of cilantro and discard.
- Remove seeds and white membrane from jalapeno and discard. You may also leave these on for a dressing with a bit more kick!
- Remove the pits from your dates.
- Place ingredients into a blender or food processor.
- Blend until smooth.
- Serve with salads, as dip with veggies or vegetables spring rolls.
- Store in an airtight container for the week.
For a thicker dipping sauce:
Omit olive oil, and increase peanut butter to 1/3 cup.
*liquid aminos is a gluten-free alternative to soy sauce while coconut aminos is a soy free alternative. Not sure if you should be avoiding gluten or soy? We can help!
Recipe from Nourishing Results, LLC