Creamy Ginger Dressing
A super dressing for coleslaw, salads and fish. No need to search the cupboards for mayonaise anymore.
Not only are you enjoying a processed free dressing, you are getting the benefits of a healthy fat, alkaline, digestive and immunity boosting addition to your diet.
You may want to remove the garlic if adding to the table or someone will get a pleasant surprise!
Keep in the fridge for up to 3 weeks. But don’t be afraid of a slight turning in the milk, as by then you will have a fermented product.
Ingredients
3/4 C Full fat coconut milk
11/2 Tbsp Coconut Aminos or Tamari
2 Tbsp White Vinegar
2 tsps grated or minced fresh ginger
1-2 cloves garlic (crush & leave in jar)
In a bowl or a jar, whisk or shake together the milk, coconut aminos, vinegar, ginger, garlic. Refrigerate.
The longer you leave it the better taste as the flavour develops.
