A little over 1/3 cup sesame tahini
1/4 cup of lemon juice
1/4 of water
1/3 cup of coconut
1 heaping tsp salt
3 garlic cloves
ACV to taste
1/2 bunch cilantro
BLEND! Serve immediately & store leftovers in sealed container in the fridge.
Great over steamed kale!
Today I had it over a bed of steamed purple kale, with some leftover super-spicy Szechuan tofu, sliced mini bells and fried shiitake mushrooms. OMG! :D
Dressing adapted from Cafe Gratitude's Garlic Tahini dressing