Cashew Butter Dressing

• Soy-Free

• Dairy-Free

• Gluten-Free

• Refined Sugar-Free

I was craving an Asian-inspired salad and was searching the web for a peanut dressing recipe that I was eventually going to substitute for either almond or cashew butter (both pantry staples for me). Everything I came across had soy sauce, which is not only high high sodium (yes, even the low-sodium option), but also disruptive to women's hormones, had added sugars and I don't know about you guys, but I'm trying to eat as little inflammatory foods as possible, so peanuts were out for this recipe.

I was playing around with the standard "peanut dressing" ingredients and when this one came out amazing, I had to share with you guys!

The salad is simple, in fact I didn't even make it! I bought Trader Joe's Kohlrabi salad mix which is a mix of kale, red cabbage, kohlrabi and golden beets. You can also make your own combo of greens- I love a simple kale and cabbage combo!

"Asian Inspired" Cashew Butter Dressing

Ingredients:

• 3 tbsp cashew butter

• 1/4 cup water (can add less or more) 

• 2 tbsp coconut aminos

• 1 tbsp raw honey

• 1 inch piece ginger root, chopped

• 1 garlic clove

• 1 tsp dried red chilli flakes

• 1/4 tsp salt, pepper

Instructions:

• Combine all ingredients in blender or food processor and mix for about 30 seconds.

• Enjoy on salads, as salmon or chicken marinade, spread for wrap or sandwich!

• Store in mason jar for up to 1 week in refrigerator.