Inspired by a Thai green apple salad that I ate in Ann Arbor. Put a julienned green apple in your salad when you eat this dressing, and maybe a few cashews.
½ C. packed fresh mint leaves
1 bunch cilantro
1 medium tomato (about ½ C. diced)
3 green onions
1 Tbsp. garlic chili sauce
1 inch grated fresh ginger (about 1 Tbsp.)
2 tsp. soy sauce
2 tsp fish sauce*
¼ C. apple cider vinegar
½ C. lime juice
Put all ingredients in a blender. Blend until smooth. Taste and adjust flavors as needed. Try not to drink it before you put it on salads.
*Fish sauce is not vegan. Sigh. Can’t help it. There’s nothing else that tastes like fish sauce. Could probably approximate with Bragg’s Aminos