- 2 red bell peppers, seeded, chopped
- 1 Tablespoon paprika
- 1 cup Baby Thai coconut meat (can use cashews or pine nuts, soaked)
- 1/2 cup water
- 1 garlic clove, crushed
- 1/2 teaspoon Himalayan Pin sea salt
- 1/2 teaspoon black pepper, freshly ground
- 3 Tablespoons parsley
- 1 Tablespoon ground mustard
- 1 Tablespoon raw agave nectar
Place all ingredients in a blender and puree until smooth. The remoulade can be thinned with water as used as a vinaigrette.