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.
Prep Time 5 minutes mins
Cook Time 2 minutes mins
Total Time 7 minutes mins
Course salad dressing
Cuisine Asia
Servings 4 Servings
Calories 22 kcal
paring knife*
Mixer*
Spatula*
- 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
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.
Serving: 1Serv.Calories: 22kcalCarbohydrates: 2.3gProtein: 2gFat: 0.7g
Keyword coriander dressing, dressing, dressing recipe, salad dressing