by diana on January 24, 2011

in Raw & Vegetarian Recipes



  • 1/4 C Olive Oil
  • * 4 Kaffir Leaves
  • 1 tbsp Nama Shoy (or Braggs or Tamari)
  • 2 Red Thai Chilli Peppers (I used only 1 and took seeds out)
  • 1/2 C soaked almonds (I took skins off)
  • Juice of 1 lemon (Mix of lemon and lime are great)
  • Himalayan Salt (to taste)
  • 1 C water or coconut water (I used water and some coconut milk that I made from a real coconut) You will not need this much unless you want it thin.

Put almonds, lemon and/or lime juice, nama shoyu (or braggs), oil and some water in a blender. Blend it until mixed then check consistency and if it is too thick add more liquid. Add kaffir lime leaves, red chilli and a bit of salt. Blend well and taste and check consistency again. You may need to add more lemon or lime or more Nama Shoyu.

This sauce is really nice and I have never used the lime leaves before.

* Kaffir Lime Leaves: They add incredible flavour and used in so many Thai dishes. You will recognize the smell and tatse right away. I bought them at an Asian store called “ManLee” they were really cheap. They were in a vaccuum packaged bag and frozen. I had to ask the man that ran the store for them. They would be great added to many sauces and any noodle or stir fry dish or soup. Fantastic when combined with the red chilli pepper, coconut milk and lemon grass (when cooking the sauce).

I also made a cooked Thai sauce that my boyfriend absolustely loved! I used coconut milk (I had a real coconut and blended the water and meat). Added some kaffir lime leaves, lemon grass, red chilli peppers, onions, garlic and fresh ginger. Below is how I made the cooked sauce:


  • I started with coconut oil in a pot and then added ginger, garlic and onions.
  • Sauteed that for a bit and then added the coconut milk and large chunks of the other ingredients including more ginger.
  • I let that sit on a lower heat for the flavours to get absorbed into the coconut milk.
  • Once that sat for 20-30 minutes, I removed the large chunks – thai chilli peppers, ginger, garlic, onions, kaffir lime leaves and lemon grass. The sauce tasted great but it was missing something.
  • I added some lime juice and it was so good!!!

I didn’t really measure because I had never made this before and had no recipe. I used 2 red chilli peppers, 1/4 – 1/2 piece of lemon grass and about 4 kaffir lime leaves.

My boyfriend had this cooked sauce with stir-fried veggies and some Thai Jasmine Rice. I also made some Organic Brown Rice pasta and I had this sauce over the pasta and stir-fried veggies. Just excellent!


  • 2 1/2 Tbsp Almond Butter
  • 1/4 C Water
  • 2 Tbsp Nama Shoyu (Braggs or Tamari)
  • 1 tsp Agave Nectar
  • 3 Tbsp Sesame Oil
  • 1/2 tsp Ground Corriander
  • 1/4 – 1/2 inch of Fresh Ginger
  • 1/4 Piece of a Thai Red Chilli Pepper (de-seeded)
  • Less than 1/4 Piece of a Jalapeno Pepper (de-seeded)
  • 2 Tbsp Lime Juice
  • 2 Tbsp Lemon Juice

This was so wonderful!!!!! I recommend making this one. I think it would be fantastic on Kelp Noodles. I made all of these sauces last night and tried them all.

The Raw Thai Dipping Sauce is great mixed with the Raw Spicy Peanut Sauce! I mixed them together and wow!! so good!! I think you could add some Kaffir Lime Leaves to the Raw Spicy Peanut Sauce recipe and that would add a lot to it.

I didn’t have kelp noodles last night so I made a raw stir fry with thinly sliced veggies. These are what I used:

  • White Cabbage (purple would be great also or a combo of both)
  • Green Onions
  • Red & Yellow Bell Peppers
  • Cilantro
  • Shredded Carrots
  • Mung Bean Sprouts
  • Cucumber

I have leftovers of the raw sauces in the fridge and I am going to buy some kelp noodles and try them with those -   should be excellent!!


Dips for collard or lettuce wraps, as a salad dressing, dip for veggies or as a sauce for veggie pasta.

If anyone has used lemon grass in a raw dish or sauce, let me know.

I didn’t because I had no idea what to do with it. I love the taste of lemon grass so it would be good to learn how to incorporate it in some raw sauces.

I highly suggest finding some of those lime leaves. They are cheap. You can probably buy them dried but the man at the Asian store told me that they are much better frozen fresh and I have to agree.

Below is a picture of a kelp noodle salad I made a while ago – this one had a light dressing which was fine but I think a heavier sauce would have been better and given the salad more flavor.

I hope I have inspired you to try one of these sauces. It may be something you wouldn’t make all the time but it is really nice for a change.

Try them and SPICE UP YOUR MEALS!!

If you have made some raw Thai or Peanut Sauces that you love – let me know!


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