This Thai dressing recipe takes its lovely zing from ginger, lime, fish sauce, and chile pepper. Tangy and easy to make, you may just find yourself dribbling it over everything.
This Thai dressing recipe is a rather unconventional vinaigrette that’s quick and easy and surprisingly versatile. Its tanginess is welcome on everything from more traditional Asian-style rice noodle salads to a simple grapefruit and watercess salad.–Renee Schettler Rossi
Thai Dressing Recipe
- Quick Glance
- 10 M
- 10 M
- Makes about 6 tablespoons
- 1 ounce (28 gram) piece ginger, peeled and finely grated (about a 2 1/2-inch piece), or less to taste
- 1 large garlic clove, finely grated (about 3 grams)
- 1⁄4 small red chile pepper, finely grated (about 5 grams)
- 1 tablespoon (15 ml) reduced-sodium soy sauce
- 2 tablespoons (30 ml) fresh lime juice
- 1 teaspoon (5 ml) honey, or more to taste
- 1 tablespoon (15 ml) mild vegetable oil or olive oil
- 1 teaspoon (5 ml) fish sauce
- 1. In a jar with a lid or in a bowl with a whisk, combine all the ingredients. (You can cover and refrigerate the Thai dressing for up to a couple days. Whisk to recombine before using.)
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Thai Dressing Recipe © 2017 Anna Helm Baxter . Photo © 2017 Victoria Wall Harris. All rights reserved.
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