Coconut-Chile Dressing

Serving size:
 2 Cups

Ingredients

    • 1
    • serrano chile (stemmed, de-veined, and seeded - see note)
    • 5
    • green onions (white and pale green parts only)
    • 1 1⁄2 c
    • cilantro (loosely packed)
    • 1 clv
    • garlic (smashed)
    • 3⁄4 t
    • salt
    • 1 T
    • sunflower oil
    • 1 c
    • coconut milk (shake up the can before measuring it out)
Prep
5 minutes
Ready in
5 minutes

Description

Perfect over barely cooked crunchy vegetables, like green beans, broccoli, or cauliflower. If you like more heat, leave the veins and seeds in the chile pepper.

Adapted from www.101cookbooks.com

Instructions

Place the chile, green onion, cilantro, garlic, salt, and sunflower oil in the bowl of a food processor. Pulse into a creamy paste, then add the coconut milk in batches and pulse to combine. Add lemon juice, a half tablespoon at a time, to taste.

 

Notes

Delicious over barely cooked crunchy vegetables, like green beans, broccoli, or cauliflower. If you like more heat, leave the veins and seeds in the chile pepper.

Special Diets: 

Accessories & snacks: