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Home » Gluten-Free

Thai Dipping Sauce & Dressing

Jul 12, 2020 · 8 Comments

Thai Sauce & Marinade

I'd like to introduce you to my favorite Thai sauce. It's packed with vitamin C, folate, and potassium, and uses fresh ingredients you may already have on hand.

I avoid soy sauce and other processed ingredients in favor of natural juices, sweeteners, nut butter, and salt. I use almond butter, but peanut butter works too, or you can use a seed butter like sunflower seed butter if you're avoiding nuts.

Occasionally I add about 1 teaspoon of toasted sesame oil but this addition is optional, if you like the added flavor. The ginger gives it a bit of a kick, however I've made this Thai sauce without ginger when I don't have it on hand, or you can substitute fresh turmeric root or a pinch of ginger powder.

The sauce is the thickness of a thick salad dressing, and I find it great for dipping and as a dressing. If you want it a bit thicker for dipping, add about 1 to 2 more tablespoons of almond butter.

It's also an extremely versatile sauce in that you can use it for salads, coleslaw dressing, dips, marinades, and even over zucchini noodles.

I like my sauce on the sweet side but you can reduce the sweetener a bit if you prefer it more tangy.

Store sealed at room temperature for a day or so, or store for a few weeks in the refrigerator.

Thai Coleslaw

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  1. Bayley says

    July 26, 2020 at 2:43 pm

    Hi! Do you think pumpkin seed butter could work? I sadly have to avoid almonds. Any other potential alternative suggestions are welcome. Thank you!

    Reply
    • Erica says

      July 26, 2020 at 4:33 pm

      yes, I do think it will work although I haven't tried it yet.

      Reply
      • Bayley says

        July 28, 2020 at 8:27 am

        5 stars
        I tried subbing pumpkin seed butter for the almond butter, and it did work! 🙂 I also added 1 tsp of tahini (sesame seed paste) just to give it a bit more of a nuttiness flavor. I find pumpkin seed butter more mild in nuttiness than almond. Thanks!

        Reply
        • Erica says

          July 28, 2020 at 8:39 am

          Great to hear! Thanks for letting me know. Good idea on the tahini, because while it's strong and a bit bitter, a little bit add to the flavor.

          Reply
  2. Kristi says

    July 13, 2020 at 3:52 pm

    5 stars
    I made this tonight and it was fantastic! I used it as a dressing for a spring roll inspired salad- cabbage, carrots, cucumber, sugar snap peas, cilantro and lots of yummy dressing. My kids gobbled it up in seconds! Thank you for another wonderful recipe!

    Reply
    • Erica says

      July 13, 2020 at 5:20 pm

      Yay! So good to hear. That salad sounds fantastic! Right up my alley.

      Reply
  3. Mary ellen says

    July 13, 2020 at 5:47 am

    My son is on the scd diet and we love your recipes! My boy is allergic to lime, so what can we use in its place?

    Reply
    • Erica says

      July 13, 2020 at 6:45 am

      Thank you, Mary Ellen! I haven't tried it yet with anything other than lime, but lemon might work.

      Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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