We served the dressing on a salad of shredded cabbage and red pepper, topped with wedges of avocado.
1⁄2 cupfresh coconut milk or canned lite coconut milk
1⁄4 cupalmond butter
1 tablespoonminced fresh ginger
1⁄2 teaspooncayenne pepper
Blend the ingredients in a processor until creamy. (Recipe♦305)