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Zesty Coconut Thai Dressing Equipment small food processor or blender Ingredients 2 tablespoons fresh lime juice 1/4 cup rice wine vinegar 1 1/2 teaspoons raw honey, can use pure cane sugar if vegan 1 tablespoon fresh ginger, peeled and coarsely chopped 2 teaspoons fresh garlic, peeled 2 tablespoons fresh mint leaves 2 tablespoons fresh basil leaves 1/4 teaspoon sea salt , or himalayan pink salt 1/8 teaspoon Thai green chilis*, or serrano 1/4 cup neutral oil, such as safflower oil, expeller pressed 4 tablespoons coconut cream, the thick part from the can Instructions Add the first 9 ingredients lime juice through chilis to a small food processsor (I use a 4 cup one) or blender
In a large skillet, saut the celery, onion, and parley in Cup of butter for five minutes
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