Thai sweet chili lime dressing recipe
Thai Sweet Chili Lime Dressing ready in minutes with lime juice, fish sauce, chili, and coconut sugar for a bright, balanced dressing for slaws and bowls. Makes 1 cup.
Servings: 16 tablespoons
Ingredients
- 4 tbsp rice vinegar
- 3 tbsp soy sauce
- 1.5 tbsp fish sauce or more to taste
- 2 tbsp lime juice
- 2 tbsp coconut brown sugar
- 0.35 oz. garlic cloves grated (3 medium)
- 4 tbsp peanut oil
- 1 whole red fresno chili pepper (or 1 small Thai red chili) seeds removed
Instructions
- In a measuring cup, add ingredients from vinegar to garlic. Stir until the sugar is dissolved then slowly drizzle in the peanut oil while whisking to emulsify the dressing.
- Remove the chili pepper seeds and dice to small bits and add them to the dressing. Let it sit at room temperature for 5 minutes to allow the flavor to marinate before using.
Notes
- Storage: The dressing stores well in the fridge for 5 days. Shake or stir again before using.
- Use the dressing for Bok choy slaw, Spring roll in a bowl, salads, noodle bowls, or grilled meat/seafood dishes.
Nutrition
Serving: 1tbsp | Calories: 41kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 324mg | Potassium: 17mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg
