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Thai Sesame-Ginger Sauce

July 23, 2018


This sauce is addicting. It's zippy - thanks to the Chinese black vinegar and ginger juice. Toss this sauce on a cold noodle or cabbage salad, or even use it has a dip for raw vegetables as pictured above. I haven't tried it warmed up yet, but I'm certain it would be just as good over some rice and vegetables or even swapped out for peanut sauce...it may even make a great marinade for some overnight tofu...talk about so many options for one kick-ass sauce!

Serves 2-4
Vegan, gluten-free, oil-free
Special equipment: Vitamix or high-speed blender (Ninja will not work)


Ingredients:
1/2 c. organic, raw cashews, soaked in hot water for a few hours

2 tbsp. Chinese black vinegar

1 tbsp. liquid aminos

2 tsp. ginger juice

1 tbsp. tamarind paste

1/4 c. raw sesame seeds

1/4 + 1tbsp c. water

1/4 tsp. red pepper flakes

1/2 tsp. Thai red chili, ground, plus more for garnishing

Toss all ingredients in your Vitamix (or high-speed blender), blend on high for 30-60 seconds, until smooth. Garnish with Thai red chili's, serve cold. 

Nutritional highlights: Sesame seeds are a good source of calcium, copper, and magnesium. They are perfect as a garnish or base to many sauces. They have natural cholesterol-lowering phystosterols, protect against heart health, improve blood pressure, and can even help you burn fat. 

 

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