5 Thai Dipping Sauces

Name: 5 Thai Dipping Sauces
Total time: 5 min
Yield: 2 servings
Ingredients: ⅓ cup Tamari ((organic wheat-free soy sauce) (or use soy-free Coconut Aminos)); ⅓ cup Rice Vinegar ((or Apple Cider Vinegar)); ½ small Red Chilli; 1 tsp Sesame Seed Oil; 2 tsp Ginger; 1 small clove Garlic; 1 tbsp Spring Onion / Scallion; ¼ cup Peanut Butter; 1 tbsp Rice Vinegar ((or Apple Cider Vinegar)); 2 tbsp Tamari ((organic wheat-free soy sauce) (or use soy-free Coconut Aminos)); 2 tbsp Rice Malt Syrup ((or Coconut Blossom/Maple Syrup or Raw Honey) ); 2 tbsp Spring Water; ½ Lime ((fresh juice)); 1 small clove Garlic; ½ cup Coriander; 1 tbsp Ginger; 1 small Red Chilli; 1 Lime ((fresh juice)); ½ Lemon ((fresh juice)); ⅛ cup Tamari ((organic wheat-free soy sauce) (or use soy-free Coconut Aminos)); ¼ cup Sesame Seed Oil; 1 tbsp Rice Malt Syrup ((or Coconut Blossom/Maple Syrup or Raw Honey) ); ½ tsp Sea Salt; 2 tbsp Sunflower Oil ((or Almond, Macadamia Oil)); 1 tbsp Rice Malt Syrup ((or Coconut Blossom/Maple Syrup or Raw Honey) ); ¼ cup Rice Vinegar ((or Apple Cider Vinegar)); 2 small clove Garlic; 1 tbsp Spring Water; 1 tbsp Chilli Flakes; ¼ cup Rice Vinegar ((or Apple Cider Vinegar))

You will need: chopping board & knife; blender; ceramic/glass containers or jars w/ lid for storing. NOTE: Recipe time is if you are only making one sauce. Please allow 5 - 10 minutes to make each sauce.

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

5 - 10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
2 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

5 - 10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
2 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Instructions

Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
Peanut Dipping Sauce: Blend everything together. Set aside.
Ginger & Coriander Sauce: Blend everything together. Set aside.
Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.

Recipe Notes

* I make big batches of the sauces. They keep well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and easily and quickly whip up rice paper rolls and serve with either or both of the dipping sauces.

*Soy Sauce alternatives - soy is best avoided for many reasons. Most soy is GMO. Even organic soy can cause issues. Also, many soy products have wheat/gluten which adds to the list of reasons to avoid it if you can. 1st best choice is Coconut Aminos if you can get it. 2nd best choice would be Liquid Aminos or Tamari which are wheat-free/gluten-free soy sauces.

*Sesame Seed Oil - buy good quality oil and store in the fridge. It is a fragile oil and can rancid quite quickly. For this reason it is best never to cook with fragile oils like Sesame Seed Oil as the heat quickly produces free-radicals and reduces the benefits of the oil. Use it as a topping just before serving to give a lovely subtle Sesame flavour to your stir-fry.

Veg Lettuce Cups with Thai Dipping Sauces

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Lettuce leaves (large whole leaves)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Mango
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari
⅓ cup Rice Vinegar
½ small Red Chilli
1 tsp Sesame Seed Oil
1 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander (fresh)
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Lettuce leaves (large whole leaves)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Mango
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari
⅓ cup Rice Vinegar
½ small Red Chilli
1 tsp Sesame Seed Oil
1 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander (fresh)
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Instructions

Chop your choice of veg into thin julienne slices.
Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
Peanut Dipping Sauce: Blend everything together. Set aside.
Ginger & Coriander Sauce: Blend everything together. Set aside.
Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
Add your choice of veg to the Lettuce Cups and serve with dipping sauces on the side.

Recipe Notes

Clean Eating Tips to remember:

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

Veg Rice Paper Rolls with Thai & Peanut Dipping Sauces

You will need: chopping board & knife; blender; 2 large round plates; ceramic/glass containers or jars w/ lid for storing;

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Rice Paper Roll Sheets
1 Lettuce leaves (or any green leafy veg)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Avocado
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
½ tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallions

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Rice Paper Roll Sheets
1 Lettuce leaves (or any green leafy veg)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Avocado
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
½ tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallions

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Instructions

Chop your choice of veg into thin julienne slices.
Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
Peanut Dipping Sauce: Blend everything together.
Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
Add your choice of veg to one edge of the rice paper roll. Fold sides in and roll from veg filled side to the other. Serve with dipping sauces on the side.

Recipe Notes

Clean Eating Tips to remember:

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

Sweet Red Capsicum & Chilli Dip

I really do love this dip. It can be enjoyed as a dip, or put on just about anything to spice up and freshen up lots of different types of meals. It’s delicious on sandwiches and in wraps and is great as a topping on a burger. You can add more chilli if you enjoy really spicy dips, or thin it out with a little nut milk to make a tasty salad dressing. The possibilities are endless.

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Sweet Red Capsicum & Chilli Dip

You will need: food processor or blender

Course

Healthy Snacking - Dips

Cuisine

Clean Eating

Prep Time

5-10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

1 cup Cashew Nuts (or half/half with Almonds)
1 Red Capsicum / Bell Pepper (large)
1 Red Chilli (large, fresh, seeds removed)
1 tsp Sweet Paprika (dried, ground)
2 tbsp Lemon / Lime (fresh juice)
1 small clove Garlic
1 ½ tsp Sea Salt

Course

Healthy Snacking - Dips

Cuisine

Clean Eating

Prep Time

5-10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

1 cup Cashew Nuts (or half/half with Almonds)
1 Red Capsicum / Bell Pepper (large)
1 Red Chilli (large, fresh, seeds removed)
1 tsp Sweet Paprika (dried, ground)
2 tbsp Lemon / Lime (fresh juice)
1 small clove Garlic
1 ½ tsp Sea Salt

Instructions

Grind the nuts into a flour-like consistency. Set aside.
Put remaining ingredients together in a blender and blend until smooth.
Add ground nuts to the blended mixture and blend until well combined. Or combine and mix in a food processor.

Recipe Notes

*If you have a powerful blender you can just throw all the ingredients together and then blend until smooth.

*Store sealed in a glass jar in the fridge. Eat within 2 - 3 days.