Anyone who loves coriander chutney should love this herbaceous, cool salad dressing. In a nod to bursting gardens and farmers markets, I added mint and parsley to make this one power-packed dressing. It is piquant, luscious and flavorful. Omit the cashews if you’re looking for a dressing without added fat but know that it will be thinner. Speaking of, this stores great in an airtight container in the ‘fridge for a week, but if you do use the cashews (which I recommend!), know that it will thicken over time, which is easily remedied with a little added water.
10.6-ounces plain vegan yogurt 1 loose cup coriander, a.k.a., cilantro, leaves, stems removed ½ cup fresh mint ¼ cup Italian or curly parsley 2 cloves garlic 1 tablespoon fresh ginger 1 serrano pepper (whole for whole heat, seeds and membranes removed for less heat or omitted) 1 tablespoon fresh lime juice ¼ cup raw, unsalted cashews (soaked for an hour and drained if not using a high-speed blender) 1 teaspoon ground cumin Salt to taste
Add all the ingredients to a blender and blend until smooth. Best when chilled a bit!