Thai coriander and cashew dip

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  • Cooking TimeNo cooking required (preparation 10 minutes)
  • Serves6 (makes 1 1/2 cups) Serves 6 (makes 1 1/2 cups)


​1. Place all ingredients in a food processor or blender and blend until still quite chunky.

2. Serve with vegetable sticks like carrot, capsicum and blanched green beans.

​Note: This dip can be kept in the fridge for 3-4 days.

23g nuts per serve (2/3 of a handful)

Recipe and image provided courtesy of Nuts for Life at

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  • 1 cup unsalted cashews, roasted
  • 1 bunch coriander, roots removed, rinsed and chopped
  • 1/2 long red chilli, deseeded and finely chopped
  • 1/2 teaspoon brown sugar
  • 1 1/2 teaspoons lime juice
  • 1 teaspoon fish sauce
  • 1/4 cup water
  • Vegetable sticks, to serve

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