This delicious dressing is smooth peanutty, with zingy lime and the spiciness of ginger. It goes so well served on a crunchy Asian style salad or slaw, or a noodle salad with slices of Lemongrass Chicken. Try this Peanut Sauce if you are looking for a thicker sauce for chicken sticks.

LIME + GINGER PEANUT DRESSING

MAKES

about 2 cups

INGREDIENTS

• • 2cm x 2cm square piece fresh ginger, peeled (equals about 1 tbsp once finely grated)
  • 2 tablespoons lime juice (from 1 lime) or white wine vinegar/ verjuice
  • 1 finely chopped fresh chilli (or 1/2 teaspoon hot sauce or sweet chilli sauce)
  • 3 tablespoons smooth peanut butter
  • 2 tablespoon muscovado or brown sugar
  • 1 tablespoon gluten free tamari
  • 1/2 tsp garlic infused olive oil
  • 1/2 teaspoon sesame oil
  • 1 tsp Asian fish sauce (or 1/2 teaspoon salt)
  • 270ml can of coconut milk or coconut cream

OPTIONAL

• Several Thai basil or Vietnamese mint leaves, or 1 tbsp chopped coriander leaf

METHOD

1. Finely grate ginger using a 2mm kitchen rasp
2. Juice the lime
3. Cut chilli, and remove pith/ seeds (if you prefer less heat)
4. Blend all ingredients in a food processor or blender, until fully combined and smooth
5. Serve on a crunchy asian style salad, with chicken sticks, or to dip vege sticks into!
6. Store in the fridge in an airtight container for up to a week

NOTES

• Halve the coconut milk of you want a thicker dressing. Leave out the coconut milk, for a yummy dip for vege sticks!
• If you are new to a low FODMAP way of eating, read this! Be aware that The Monash Uni Low FODMAP app states that 1/3 cup of coconut milk is considered OK, but 1/2 cup contains high amounts of polyol-sorbitol.
• I use coconut milk from Ayam (the blue tin) or Honest to Goodness sells a nice organic coconut milk
• If you do not require a low FODMAP recipe, you can use one clove of garlic instead of the garlic infused olive oil.