Oh the creamy, gingery, sweetness cascading over those tiny little salads they serve before hibachi/teppanyaki meals. An old Standard American Diet favorite of mine, that I know is full of soy, mayo, and sugar. With a high power blender in hand, I grabbed a few paleo staples and made a batch of my own. Then, once I started a Whole30, I modified so I could still enjoy this (ON EVERYTHING.) Sauces can help make or break a Whole30- they keep it interesting so take some time to create some that you love and your Whole30 will be better for it. (We suggest checking out Melissa Joulwan's sauces for inspiration!)
This recipe is very loose, as you can add little by little to achieve desired texture, thickness, and flavor.
You will need:
1-2 cups raw cashews (these are insanely creamy and delicious) or 1 cup Dastony cashew butter
1/4 cup honey or maple syrup
2 tbsp oil (I used olive)
1 tbsp grated ginger
1 tbsp coconut aminos (or tamari)
2 tsp garlic, minced
Juice of one lemon
If using raw cashews, blend for a few minutes until a paste begins to form. Then, add all ingredients besides the water and mix well. Once combined, slowly add water until dressing is desired thickness. Toss with cabbage, lettuce, chopped meat, or veggies. This is also great to use as a sauce on zucchini "noodles".
For the Whole30 version of this amazing concoction, just use:
3/4 cup water
1 tbsp Coconut Aminos
1 tsp Red Boat Fish Sauce
1 inch fresh ginger
Generous dash of Real Salt and Pepper
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