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
- 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.)
Recipe Testers Reviews
I adored this Thai dressing recipe and am thinking of using the leftovers (plus making some more!) for some grilled pork chops later this week, perhaps as a marinade. It would also be a nice dressing for an Asian-inspired rice dish with veggies or maybe even a quick stir-fry.
After weighing out 1 ounce ginger, I couldn’t imagine all of that ginger being in such a small amount of this Thai dressing. However, it all worked beautifully.