Creamy Thai Cilantro Ginger Sauce (for Thai Shiitake-Basil Spring Rolls and Sexy Saucy Noodles)
Cilantro, you either love it or hate it.
As you may have figured out, I am in the cilantro-loving camp.
On the theme of delicious sauces, this one is definitely a keeper. I shouldn’t have doubted it for a second, as it comes courtesy of Tess in The Two Week Wellness Solution.
Originally, I made a half recipe. Trust me, I was kicking myself. I slurped up nearly a quarter of the sauce just “sampling it” with some crackers, it was that good. I had to make it again, it was that awesome!
Cilantro is the major flavour in the sauce, with hits from the ginger, garlic, basil and fresh lime juice. The peanut butter and light coconut milk make this a creamy sauce which balances the bold flavours nicely.
So, what to do with it once you’ve licked your fingers clean a few hundred times? Textured crackers work well, too, although this is more of a sauce than a dip. The sauce would work well overtop vegetables with your favourite grain, too.
To get a bit more fancy, Tess had 2 recipes in her book using this sauce.
The first recipe was for Thai shiitake-basil spring rolls using this as the dip. I ended up making collard wraps with the same filling substituting kelp noodles, drizzling the sauce inside and around the wraps. The fresh herbs and veggies, along with the sauteed shiitakes worked well. The star was definitely the dipping sauce.
The next recipe I loved was the “Sexy Saucy Noodles“. Broccoli, mushrooms and edamame are sauteed in toasted sesame oil and soy sauce. Throw in your noodles of choice (I used kelp noodles but soba would work well here) and douse heavily with the sauce. Stir to combine. Garnish with carrots, sprouts, fresh herbs, etc. Delicious. The sauce isn’t as strong, but the flavours are great.
For maximum dip enjoyment: Lick your fingers.
Creamy Thai Cilantro Ginger Sauce
Adapted from The Two Week Wellness Solution
1/2 cup natural peanut butter
1/2 cup light coconut milk
1/4 cup fresh lime juice
2 tsp agave nectar, or to taste
1/4 cup tamari (or low sodium soy sauce, I used Bragg’s)
1/4 cup water
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh chopped ginger
4 cloves fresh garlic
chili flakes, to taste (I didn’t add any)
1. In a blender, blend all of the ingredients until smooth as possible. Can be refrigerated for up to 10 days.
2. Use as a dip for crackers, pour overtop veggies, use with noodles in a stir fry or as a dip for spring rolls.
Makes 2.5 cups.