Chilli ginger salad dressing with lime and maple syrup. Use the dressing to spice up your dish and add some amazing flavour.
The dressing goes well with kale and iceberg salad, it will also flavour baked tofu and grilled vegetables.
Keep the chilli ginger dressing in the fridge for up to 5 days. Shake well before use.
Prep time: 10min | Serves: 4
1/2 medium red chilli (seedless for less spicy flavour)
1 garlic clove (grated)
2tsp fresh ginger (grated)
2tbsp organic maple syrup
2tbsp fresh lime juice
1tbsp extra virgin olive oil
In the food processor combine all ingredients and mix them well.
This recipe will provide you with four serving so keep the dressing covered and store it in the fridge. Shake well before serving.
Nutritional Estimates Per Serving
Total fat: 3g
Total carbs: 8g