1 cup mayonnaise
¼-1/3 cup coconut milk (less for a thicker dressing, more for a thinner dressing)
Pinch of sea salt
Freshly ground black pepper to taste
½ tsp finely minced garlic (about half a clove)
2 TBSP chopped fresh dill
3 TBSP chopped fresh parsley
1 TBSP chopped fresh chives
Makes 1 1/4 cups
In a small bowl, whisk together all the ingredients. Try to make it the day before for best flavor, but a minimum of 1 hour in advance.
To serve, dip the sushi rolls in the ranch dressing, and enjoy the heck out of it!
