Creamy Coriander Garlic Dressing with Sprouts and Vegetables

A delicious and filling recipe that will keep you happy for hours.

Credit: SHARAN

Ingredients

• 1 cup sprouts
• ½ cup cucumber, chopped
• ½ cup carrots, grated
• ¼ cup red bell pepper, chopped
• ¼ cup yellow bell pepper, chopped
• ¼ cup green bell pepper, chopped
• ¼ cup onion chopped (optional)

For the dressing:

• 250 g tofu
• ½ cup rice vinegar
• ¼ cup soy sauce
• 2-3 cloves garlic
• ½ cup packed fresh coriander (use part of the stems as well as the leaves)
• A few mint leaves, for the garnish (optional)

Method

1. Blend all the dressing ingredients except coriander until smooth.
2. Add coriander and pulse until coriander is well chopped.
3. Pour into a jar with a lid and refrigerate for at least an hour to allow flavours to blend. (This will keep in the refrigerator for about 5-6 days.)
4. Put the sprouts and other vegetables in a large mixing bowl and add as much of the dressing as you wish. Save the remaining dressing as a dip or for more salad vegetables later.
5. Mix well and serve.

Variations

You can use fresh basil, parsley or mint instead of the coriander for delicious variations.