MAKES: ¾ CUP
TIME: LESS THAN 10 MINUTES
Do yourself a flavor favor and whip up this punchy green Thai curry-inspired dressing to liven up simple green salads, or to make the luscious Green Curry Lentil Quinoa Salad (page 88).
½ cup lightly packed fresh cilantro leaves
¼ cup freshly squeezed lime juice
¼ cup pure coconut water
1 jalapeño pepper, chopped (optional for a mild dressing)
2 tablespoons minced shallots
1 tablespoon mild olive oil or canola oil
1 tablespoon minced fresh ginger
1 tablespoon chopped lemongrass
1 teaspoon coconut sugar or firmly packed organic brown sugar
½ teaspoon salt
Big pinch of ground white pepper
1 Purée all of the ingredients in a blender until as smooth as possible. Cover, chill, and use within 2 days for best flavor.
Making your own curry-like dressing from scratch is really the way to go, but if you can’t be bothered, whisk 3 tablespoons of store-bought green curry paste with the lime juice and coconut water. Not all curry pastes are of the same quality, so your mileage may vary!