2 Servings
5 Minutes
Allergens
My mother’s good friend, Mrs. Judy H., is a health-conscious cook. But here’s how she is different from many other health-conscious cooks: Her food actually tastes really, really good! While this isn’t one of her healthier recipes, it definitely wins hands down on taste, texture, and appearance. Whoever tastes this always asks for the recipe! (For example: It made it into my neighbor’s mishloach manot last year, as well as into my cousin’s this year; and one of my guests requests it every time he comes…) It works great as a dip, salad dressing, or fish sauce. Trust me, you’re going to try this one and always want to have a ready stash in your fridge.
Yield: 2 cups
Combine all ingredients in a food processor. Chill.
Tips:
Be sure to use a food processor when preparing this dressing. If using a blender or hand blender, you’ll get a mint color dressing and slightly different texture.
Notes:
Stays good for up to two weeks in the fridge.
