We spent the previous week on the west shore of Lake Tahoe not removed from the place my household would keep every summer time once I was younger. The cabins alongside the lake are bigger now, the water low. Teenagers fling themselves from piers into the clear, icy, waist-deep water. When the sky is cloudless, it’s the bluest place possible. The very first thing I made as soon as we had been settled into our camp was a spicy coconut dressing (sauce?) that might go on *all the things* all through the week. It’s a variation on different spicy coconut milk dressings I’ve made previously, however this model has so much occurring with grilled peppers and minced onions. You may see how I used it right here, tossed with rice flake noodles, grilled tofu and no matter wanted for use up within the cooler – roasted tomatoes, cilantro, and lemon. 
This is a view of the lake. Superb blue overload. It by no means will get previous.
The important thing to this dressing is blistering chiles earlier than chopping and including them to the remainder of the components. It takes the flavour from brilliant and inexperienced to one thing deeper and fewer sharp – nonetheless spicy although. You may see serrano chiles and Padron peppers under in a large skillet. I actually wish to attempt to get shade on all sides if attainable.
The super-creamy coconut base of this dressing is seasoned with lemon juice and spiked with spicy, blistered chiles. Subsequent, extra depth and dimension are added, coming from chopping a lot of scallions and onions into juicy oblivion and stirring them in.
Spicy Coconut Milk Dressing: What It is Good On
So, let’s free-style about all of the methods to make use of it. This recipe makes a very good quantity of dressing. You need to use it as a of entirety on tacos. It’s good tossed with nearly any noodle or pasta. It’s a game-changer the subsequent time you make potato salad dressing – use the potatoes plus this dressing and construct from there. Bonus factors if the potatoes are grilled or cooked in a hearth. I like the spicy coconut drizzled over corn and grilled greens. And it’s nice on a structured salad. Final night time I put just a few dollops in a basic crimson pasta sauce for a little bit of je ne sais quoi and didn’t remorse it one bit.
Ingredient: Vegan Fish Sauce
For the salty element on this dressing I name for vegan fish sauce. I’ve been making a do-it-yourself model of it these days, utilizing a recipe from Andrea Nguyen’s forthcoming Ever-Green Vietnamese cookbook. I’ve made different variations previously, however her recipe is one of the best vegan fish sauce I’ve made. Now 100% my go-to. When the guide is out you must completely give the recipe a attempt. Within the meantime, there are some good vegan and vegetarian fish sauces obtainable for buy, together with this Ocean’s Halo vegan fish sauce. Or, if you wish to make the dressing pronto, swap in soy sauce, tamari, or coconut aminos for the fish sauce, if that’s what you might have readily available. Simply add it because the final ingredient within the dressing, and add it to style.
Let me know in case you give this dressing a attempt. Even higher, let me know what you apply it to!
For those who’re on the lookout for extra salad inspiration, this is the place you’ll be able to browse all of the salad recipes. I will use this dressing on this this favourite heirloom apple salad this Fall. Or on this Grilled Wedge Salad as we wind down grilling season.
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