Thai Dressing

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.

Adapted from Anna Helm Baxter | Salad in a Jar | Ten Speed Press, 2017

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

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Ingredients

• 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

Directions

• 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.)

Hungry for more? Chow down on these:

• Thai Grilled Pork | Moo Yang
• Vegetarian Summer Rolls
• Asian Noodle Salad with Peanut Dressing
• Glazed Tofu

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