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Thai Dipping Sauce & Dressing

July 12, 2020 by Erica 8 Comments

Thai Sauce & Marinade

I’d like to introduce you to my favorite Thai sauce, and in my opinion the best 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.

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5 from 2 votes

Thai Dipping Sauce & Dressing

Optionally, you can add up to 1 tablespoon of toasted sesame oil to add more flavor and flow to the dressing. I sometimes add less, about 1 teaspoon for an accent flavor.
You can also reduce the sweetner a bit if you prefer a more tangy sauce, or increase the sweetener a bit if you're finding the sauce too tangy. For a thicker sauce, add an additional 2 tablespoons of almond butter.
If you prefer, you can use peanut butter in place of the almond butter, or use sunflower seed butter if you're avoiding nut butters.
Servings: 16 tablespoons
Calories: 37kcal

Equipment

  • Food processor or blender

Ingredients

  • 1/4 cup almond butter unsalted, creamy, roasted
  • 1/2 cup orange juice about 1 orange
  • 1/3 cup lime juice about 2 limes
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon grated ginger
  • 1/4 teaspoon salt
US Customary - Metric

Instructions

  • Add all the ingredients to a food processor or blender.
  • Process until smooth and well-blended.
  • Store covered at room temperature for a few days, or in the refrigerator for a few weeks. You may need to blend it with a spoon or fork after a day or so.

Nutrition

Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Paleo, Plant-based, Salads, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond butter, lime, orange, peanut butter

Previous Post: « Strawberry Ripple Frozen Yogurt
Next Post: Deep Dish Pizza {almond & coconut flour} »

Reader Interactions

Comments

  1. Bayley

    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

      July 26, 2020 at 4:33 pm

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

      Reply
      • Bayley

        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

          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

    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

      July 13, 2020 at 5:20 pm

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

      Reply
  3. Mary ellen

    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

      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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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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