Thai Vinaigrette Salad Dressing Recipe
Thai Vinaigrette Dressing is a delicious dressing recipe loaded with Thai flavors. Make it in 5 minutes using simple ingredients.
Servings: 8 people
Equipment
- small food processor
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce use tamari or coconut aminos for gluten-free dressing
- 1 tablespoon fish sauce skip to make this dressing vegan
- 2 tablespoons freshly squeezed 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 stalk
- 1 teaspoon palm sugar or brown sugar
Instructions
- 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.
Video
Notes
My recipe will make approximately ½ cup of dressing, which is good enough to dress a salad for eight people. You can easily double or triple the recipe.
You can replace extra virgin olive oil with avocado, grape seed, or canola oil.
Thai bird’s eye chilies are super hot and give this Thai salad dressing a spicy kick. Wear gloves while handling them to avoid burning your hands. You can remove their seeds to mellow down their heat a little.
Nutrition
Calories: 69kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 429mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
