Dips for collard or lettuce wraps, as a salad dressing, dip for veggies or as a sauce for veggie pasta.
I didn’t because I had no idea what to do with it. I love the taste of lemon grass so it would be good to learn how to incorporate it in some raw sauces.
I highly suggest finding some of those lime leaves. They are cheap. You can probably buy them dried but the man at the Asian store told me that they are much better frozen fresh and I have to agree.
Below is a picture of a kelp noodle salad I made a while ago – this one had a light dressing which was fine but I think a heavier sauce would have been better and given the salad more flavor.
I hope I have inspired you to try one of these sauces. It may be something you wouldn’t make all the time but it is really nice for a change.
- 2 1/2 Tbsp Almond Butter
- 1/4 C Water
- 2 Tbsp Nama Shoyu (Braggs or Tamari)
- 1 tsp Agave Nectar
- 3 Tbsp Sesame Oil
- 1/2 tsp Ground Corriander
- 1/4 – 1/2 inch of Fresh Ginger
- 1/4 Piece of a Thai Red Chilli Pepper (de-seeded)
- Less than 1/4 Piece of a Jalapeno Pepper (de-seeded)
- 2 Tbsp Lime Juice
- 2 Tbsp Lemon Juice
This was so wonderful!!!!! I recommend making this one. I think it would be fantastic on Kelp Noodles. I made all of these sauces last night and tried them all.
The Raw Thai Dipping Sauce is great mixed with the Raw Spicy Peanut Sauce! I mixed them together and wow!! so good!! I think you could add some Kaffir Lime Leaves to the Raw Spicy Peanut Sauce recipe and that would add a lot to it.
I didn’t have kelp noodles last night so I made a raw stir fry with thinly sliced veggies. These are what I used:
- White Cabbage
- Green Onions
- Red & Yellow Bell Peppers
- Shredded Carrots
- Mung Bean Sprouts