Ingredients
- 1/2 Cup Coconut Cream
- 3 tbsp Wilson’s Lime Juice
- 1 tbsp White Vinegar
- 1/4 Cup Thai Basil leaves
- 2 tbsp finely chopped coriander
- 2 lime leaves, de-stemmed, finely chopped
- 1 mild green chilli, finely chopped
- 1/2 garlic clove, finely chopped
- 1 tsp sea salt
Method:
Place all the ingredients in a blender and process until smooth.
- This creamy Thai salad dressing stores in the fridge for 1-2 days.
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