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Vegan Thai Coconut Lime Dressing -- Creamy & delicious dressing with Thai flavors is great for salads, as dipping sauce for spring rolls or lettuce cups.


2 serving

Total time

20 minutes




  • cup almond meal
  • 3 tbsps lime juice
  • 1 tbsp Palm sugar brown sugar (or light brown)
  • 2 tbsps Lemongrass (Fresh , finely minced)
  • 1 green Chili (, finely chopped)
  • 1 clove garlic (, finely minced)
  • 2 tbsps cilantro (, finely chopped)
  • 2 ~ 3 tbsps Tamari (Low sodium (or low-sodium Soy sauce))
  • 1 cups Brown Rice Black Rice (or)
  • tofu (As needed Baked)
  • 1 english cucumber (Small , diced)
  • 2 radishes (Large , thinly sliced)
  • cup almond meal (, thinly shredded)
  • 1 carrot (Small , shredded)
  • 1 cup snap peas (, cut on bias)
  • 2 scallions (, thinly sliced)


  1. To make the dressing: Whisk together lime juice, tamari (or soy sauce), coconut milk and palm sugar in a small bowl until the sugar is dissolved. Add chili, lemongrass, garlic and cilantro; stir until combined and set aside.
  2. To Serve: Divide the rice equally between 2 serving bowls. Arrange all the veggies on top of the rice. Drizzle with the dressing and serve right away.

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