This is a simple dip for raw veggies, crackers or even a spread for wraps. When thinned some, it makes a marvelously creamy dressing for salads. The asian flavors are a perfect way to give great ‘pow’ to plain vegetables. A traditional Thai background of peanut butter and rice vinegar blends with your fresh veggies perfectly. Or if you’ve got the need for a delectable spread for a fresh veggie wrap, this one brings out the raw flavors of veggies with a creamy texture and healthy ingredients to boot!
A perfect spread for zesting up your veggie wraps!
This collard green wrap, spread thick with Thai spread, with red pepper, green apple and quinoa is spectacularly delicious.
- 1 cup White Sesame seeds
- 1/2 cup Rice Vinegar
- 2 pitted Dates, chopped
- Juice of 1 Orange
- 1/2 cup Tamari Soy Sauce
- 2 Tbs. Peanut Butter (natural is preferred)
- 1/2 tsp Garlic powder
- 1/2 tsp Black Pepper
- 1 tsp Yellow Mustard Seeds
- 1/2 cup Filtered Water (more for a thinner salad dressing sauce)
- pinch of Red Pepper (optional)
- Soak the chopped dates in the orange juice for about 30 minutes to soften them.
- Blend the sesame seeds, vinegar and water until the sesame seeds break down into a smooth, creamy paste. Add in all other ingredients and blend until smooth.
- Add more water, 1 Tbs. at a time until the dip is to your liking. The recipe here will be quite thick for a veggie dip. Add water in small amounts to adjust the thickness when preparing the mix for a salad.
- Store in a sealed container in the fridge for up to 1 month.
- This recipe will make about 1 Pint of dip or dressing depending on how thin or thick you make it. Use a little more peanut butter and serve it warmed with Asian style veggies or spring rolls.
If you have a favorite homemade dressing, please share in the comments. I’m eating so many salads these days, I need a constant variety to keep my veggies fresh and flavorful.
Thanks for stopping by Canned Time.
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