Thai Vinaigrette Salad Dressing is a healthy and delicious dressing recipe loaded with Thai flavors. Make it in 5 minutes using simple ingredients.
About This Recipe
Thai Vinaigrette Salad Dressing is a unique and flavorful dressing that is perfect for adding a touch of Thai flavor to any salad.
Made with fresh ingredients like lime juice, fish sauce, garlic, and chili peppers, this tasty vinaigrette packs a punch of flavor and pairs perfectly with crisp greens and other fresh vegetables.
This Thai salad dressing is sweet, spicy, tangy, and savory, all at the same time. Although it is available easily in the market these days, making it at home is highly recommended.
Firstly, it comes together in under 5 minutes using basic ingredients. It is much more economical to make at home. Homemade dressing is also free of any added preservatives and flavors.
If you love Thai food or are looking for an easy way to add some zip to your salads, then be sure to try making this delicious Thai vinaigrette dressing at home!
My recipe will make approximately ½ cup of dressing which is good enough to dress a salad for 8 people. You can easily double or triple the recipe.
Extra Virgin Olive Oil – This makes the base of this dressing. Use the best quality oil for the best taste. You can also replace it with avocado oil, grape seed oil, or canola oil.
Sesame Oil – Sesame oil adds a very traditional Asian taste to this dressing. Do not miss out on it.
Sauces – You will need soy sauce and fish sauce to make this Thai vinaigrette dressing. Skip adding fish sauce for a vegan version.
Thai Chilies – Thai bird’s eye chilies are super hot chilies that give this Thai salad dressing a spicy kick. Wear gloves while handling them to avoid burning in your hands. You can remove their seeds to mellow down their heat a little.
Lemongrass – This ingredient screams Thai flavors.
Others – You will also need lime juice, lime zest, garlic, palm sugar, and fresh ginger.
Replace palm sugar with brown sugar if it’s not easily available.
How To Make Thai Vinaigrette Dressing
Place 3 tablespoon extra virgin olive oil, 1 tablespoon sesame oil, 2 tablespoon dark soy sauce, 1 tablespoon fish sauce, 2 tablespoon lime juice, 1 small Thai chili (chopped), 1 teaspoon lime zest, 1 garlic clove (minced), 1 tablespoon grated ginger and 1 teaspoon palm sugar in a small food processor or high-speed blender and blitz until combined.
Taste and adjust seasonings according to your taste. Use as desired.
Frequently Asked Questions
1. Start by trimming off the dry, woody end of the lemongrass stalk.
2. Cut the stalk into 1-inch pieces and then peel away any tough outer layers.
3. Use a sharp knife to thinly slice the lemongrass pieces or mince them if you prefer a more subtle flavor.
For a lighter vinaigrette, consider using light coconut milk or water in place of the fish sauce.
If you don’t have any lime juice on hand, you can substitute it with white vinegar.
Want to spice things up? Add a pinch of cayenne pepper or red chili flakes to the dressing for an extra kick of heat.
For a sweeter vinaigrette, increase the quantity of palm sugar.
Looking for a creamier dressing? Consider adding some avocado or full-fat coconut to the recipe.
Don’t have any lemongrass? You can leave it out entirely or substitute it with 2-3 drops of lemongrass essential oil.
Can’t find fresh chili peppers? Use ¼ teaspoon of red pepper flakes or cayenne pepper instead.
Not a fan of garlic? You can leave it out of the recipe entirely or substitute it with a small shallot.
Toss with mixed greens and fresh vegetables for a flavorful salad.
Use as a dipping sauce for spring rolls or other appetizers.
Drizzle over cooked chicken, fish, or shrimp for a quick and easy meal.
Mix with coconut milk and use as a marinade for grilling or roasting meats.
Add a Thai twist to your noodles by mixing cooked noodles with this dressing.
Marinate your favorite fish, seafood, or chicken in this dressing and bake.
Store the Thai vinaigrette dressing in an airtight container in the refrigerator for up to 2 weeks.
If you plan on keeping your vinaigrette longer than a week, consider freezing it instead to help extend the shelf life.
When thawing out your vinaigrette, be sure to transfer it to the refrigerator overnight so that it does not become warm and spoil faster.
Consider making a double or triple batch of Thai vinaigrette dressing and storing extra portions in the freezer so that you always have some on hand when you need it!
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Thai Vinaigrette Salad Dressing Recipe
- small food processor
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil
- 2 tablespoons dark soy sauce
- 1 tablespoon fish sauce (skip to make this dressing vegan)
- 2 tablespoons lime juice
- 1 small Thai chili (chopped)
- 1 teaspoon lime zest
- 1 garlic clove (minced)
- 1 tablespoon grated ginger
- 1 tablespoon finely chopped fresh lemongrass
- 1 teaspoon palm sugar (or brown sugar)
- Place all the ingredients in a small food processor or high-speed blender and blitz until combined.
- Taste and adjust seasonings according to your taste.
- Store the Thai vinaigrette dressing in a glass container and use as desired.