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.

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

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

Thai Dressing

A mason jar half full of Thai dressing, against a white background.
This Thai dressing recipe is made from ginger, lime, fish sauce, and chile pepper. A quick, easy, and versatile vinaigrette.
Anna Helm Baxter

Prep 10 mins
Total 10 mins
Condiments
Thai
6 servings (makes about 6 tablespoons)
53 kcal
4.67 / 3 votes
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Ingredients 

  • 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

Directions
 

  • 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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Show Nutrition

Serving: 1servingCalories: 53kcal (3%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 0.03gSodium: 185mg (8%)Potassium: 378mg (11%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 1002IU (20%)Vitamin C: 153mg (185%)Calcium: 18mg (2%)Iron: 1mg (6%)

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.

Originally published February 09, 2017

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Comments

  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.

    1. That sounds like a delicious combination, Mary! We’re so pleased that you love it.

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

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