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Vegan coriander and mint yoghurt dressing

Vegan coriander and mint yoghurt dressing

Ari
Vegan Cilantro and Mint Yoghurt Dressing is ideal for a range of dishes from salads to grilled vegetables.
5 from 1 vote
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course salad dressing
Cuisine Asia
Servings 4 Servings
Calories 22 kcal

Equipment

  • paring knife*
  • Mixer*
  • Spatula*

Ingredients
  

  • 100 g vegan yoghurt* (alpro, sojade, berief)
  • 3 tbsp. lemon juice
  • 1 small Bunch of coriander
  • 1 small bunch of mint
  • ½ jalapeño more to taste
  • fresh ginger* about the size of a walnut
  • 1 clove of garlic
  • ½ tbsp. maple syrup* or sugar, palm sugar…
  • salt
  • maybe a sip of water to get the blender running or some more yogurt

Instructions
 

  • Rinse the parsley and coriander, shake dry and pluck the leaves from the stems. Feel free to use fine stalks of coriander.
  • Peel and roughly chop the ginger and garlic.
  • Deseed the jalapeño and roughly chop.
  • Blend all ingredients in a blender or food processor until relatively smooth.
  • Season to taste with salt and lemon.
  • Then pour into a glass or bowl and refrigerate until ready to serve.

Nutrition

Serving: 1Serv.Calories: 22kcalCarbohydrates: 2.3gProtein: 2gFat: 0.7g
Keyword coriander dressing, dressing, dressing recipe, salad dressing
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