I eat a lot of salads, no surprise there I'm sure! I have my favorite dressings, one being my homemade balsamic vinaigrette, and I will get on a kick for days wanting the same dressing. But I love changing things up after that. Before I became vegan, another one of my favorites was a cilantro ranch dressing. So I have been on a quest to come up with a healthy, vegan creamy garlic-herb dressing to replace that. And YUM! This dressing is everything I wanted it to be, creamy, thick, garlicy, herby with a mild hint of coconut! The ingredients that make this work are the hemp seeds and the fresh Thai coconut meat. They blend up smooth and creamy!
1/8 cup hemp seeds
1/4 cup fresh young Thai coconut water
1/4 cup fresh young Thai coconut meat
2 tbsp apple cider vinegar
1 small garlic clove
1 small lime juiced
3-4 sprigs fresh cilantro
1-2 sprigs fresh parsley
sprinkle of sea salt
sprinkle of pepper
Directions:
Simply add all of the dressing ingredients except the fresh herbs to a good blender. Blend 2-3 minutes until smooth and creamy. Once the desired consistency is reached, add the cilantro and parsley and pulse a few times. The dressing makes enough for about 4-6 small salads or 2-3 large salads. I store my extra in a mason jar for to use later. It will last 2-3 days in the refrigerator.
The salad is baby spinach, tomato, shredded carrot, avocado & red pepper in a huge cabbage leaf! Now it you can eat this with a fork, but I wrapped mine up in the cabbage leaf and ate it like a giant wrap! I love using the outer beautiful leaves of fresh cabbage like this. I always pull those off and save them for wraps! I have been eating my cabbage many ways! I add it to stir-fry, soups, salads and came up with a tasty fully raw, vegan coleslaw recipe I will be sharing soon!
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