Name: Thai Dressing
Prep time: 10 min
Total time: 10 min
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

Thai Dressing

Updated Jan 1, 2025

This 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.

Rating

4.43 / 7 votes

Total Time10 minutes

Servings6 servings (makes about 6 tablespoons)

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

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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

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CourseCondiments

CuisineThai

Servings6 servings (makes about 6 tablespoons)

Calories53 kcal

Prep Time10

Total Time10

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

Instructions

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.)

Adapted From

Salad in a Jar

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Nutrition

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.

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Recipe Testers’ Reviews

Did you know only 68% of the recipes we test make it onto the site? This recipe survived our rigorous blind testing process by multiple home cooks. It earned the Leite’s Culinaria stamp of approval—and the testers’ reviews below prove it.

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.

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