Thai coriander and cashew dip
SERVES:
6
6
DIFFICULTY:
Easy
Easy
PREP TIME:
5 minutes
5 minutes
COOK TIME:
0 minutes
0 minutes
Ingredients
- 1 cup cashews, roasted
- 1 fresh coriander (cilantro) roots removed, rinsed and chopped
- ½ long red chilli seeded and finely chopped
- ½ tsp brown sugar
- 1½ tsp lime juice
- 1 tsp fish sauce
- ¼ cup water
- vegetable sticks to serve
Method
- Place all the ingredients in a food processor or blender and blend until still quite chunky.
- Serve with vegetable sticks like carrots, capsicum, blanched green beans.
Notes
Keep in the fridge for 3-4 days.
Nutritional analysis is per 55g serve and excludes vegetable sticks. Recipe courtesy of Nuts for Life.
Nutritional analysis is per 55g serve and excludes vegetable sticks. Recipe courtesy of Nuts for Life.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 75mg | Fiber: 2g | Sugar: 2g