Sesame Ginger Dressing

This is such a versatile sauce that is so good for all your Asian style meals. Use it as a dressing, dip, cooking sauce, sandwich spread and everything in between. Make a batch and store it in jar, keep it in the back of the fridge for upto a week.

Here are some serving suggestions.

• Dilute the sauce with some veggie stock and cook your protein, basting occasionally, serve with steamed or stir fry veggies and rice for quick healthy weeknight meal.
• Use as a dipping sauce for grilled tofu or chicken or rice paper rolls.

   

Ingredients

1 tablespoon good quality sesame oil

3 fat cloves garlic, finely chopped

1 tablespoon fresh ginger, finely chopped

1/4  can  light coconut milk, organic preferred

2 tablespoons fish sauce (shoyu or liquid aminos for GF and V options)

2 tablespoons maple syrup or coconut or brown sugar

2 tablespoons fresh lime juice, more to taste

1+ tablespoon white or rice vinegar, use as needed to balance the sauce

1 heaped tablespoon chili garlic paste (or sriracha or tasri or sambal olek)

½ cup smooth almond or peanut butter (I prefer almond butter as one of my child can’t eat peanuts)

1 tablespoon lemongrass, optional but recommended

enough water to thin

blend all the ingredients in a food processor to a smooth paste. Add the almond or peanut butter and blend again. Dilute if needed for cooking. Just remember adding water cuts the life by a few days. Use up within a day or 2.