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

A mason jar half full of Thai dressing, against a white background.

Thai Dressing

4.43 / 7 votes
This Thai dressing recipe is made from ginger, lime, fish sauce, and chile pepper. A quick, easy, and versatile vinaigrette.
David Leite
Servings6 servings (makes about 6 tablespoons)
Calories53 kcal
Prep Time10 minutes
Total Time10 minutes


  • 1 ounce piece ginger, peeled and finely grated (about a 2 1/2-inch piece), or less to taste
  • 1 large garlic clove, finely grated
  • 1⁄4 small red chile pepper, finely grated
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey, or more to taste
  • 1 tablespoon mild vegetable oil or olive oil
  • 1 teaspoon fish sauce


  • 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.)
Salad in a Jar Cookbook

Adapted From

Salad in a Jar

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Serving: 1 servingCalories: 53 kcalCarbohydrates: 12 gProtein: 2 gFat: 1 gSaturated Fat: 0.1 gMonounsaturated Fat: 0.03 gSodium: 185 mgFiber: 2 gSugar: 7 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2017 Anna Helm Baxter. Photo © 2017 Victoria Wall Harris. All rights reserved.

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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4.43 from 7 votes (5 ratings without comment)

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Recipe Rating


  1. 5 stars
    LOVE!!! Delicious on a mixed salad of lettuce, cabbage, kale, green onions, and matchstick carrots. Served it with Thai red curry pork.

  2. 5 stars
    WOW!!! Fantastic tasting dressing. Used on a salad to accompany a kaeng phet. Highly recommended – Thank you