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Asian Style Dressing

I usually use this to make coleslaw with an Asian flavour twist. It makes about a cup of dressing. I put all the ingredients in a jar with a tight fitting lid (an old almond butter jar works well), which serves the dual purpose of emulsifying the dressing (giving it a vigorous shake with the lid on to combine the oil) as well as a storage vessel for any remains left for later use.

Asian Style Dressing

This works equally well in a food processor, especially for those who prefer a smoother dressing without bits.

Asian Style Dressing

2 tbsp extra virgin olive oil
1 tbsp fresh lime juice
1 tbsp apple cider vinegar
1 1/2 tbsp almond butter
1/2 tsp fish sauce
1 tbsp coconut aminos (or tamari if you can tolerate soy but coconut aminos have a sweeter, less salty flavour)
2 tbsp coriander, finely chopped
1 inch ginger, finely minced or chopped
1 tsp honey (this is optional but it balances the sharp saltiness)

1. Shake everything in a jar with a  tight fitting lid or whizz it all together in a food processor/ blender.

Today I am having this stirred into 1/2 cup each of white and red shredded cabbage, plus a roughly torn bunch of coriander, to make a side slaw salad to accompany my salmon nori hand roll. Would taste great with a sprinkle of sesame seeds but alas we are out.