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