Spicy Thai dressing

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 10 mins

Ingredients

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2 cloves garlic, crushed

1 tablespoon salt-reduced soy sauce

1 tablespoon fish sauce

1 tablespoon sesame oil

¼ cup lime juice

1 tablespoon soft brown sugarlight brown cane sugarX

1 red chilli, deseeded, finely chopped

1 kaffir lime leaf, thinly sliced (optional)

2 tablespoons fresh coriandercilantroX, chopped

2 tablespoons fresh mint, chopped

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Instructions

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1 Mix all ingredients together with 3-4 tablespoons water and chill until serving. Allow to come to room temperature for 10 minutes before serving with salad.

HFG tip

This dressing works well with a leafy green salad (eg. spinach) with cucumber and prawns. It’s also great for coating a salad with salad greens and crunchy salad veges such as radishes, carrots and celery.
Store dressing in a sealed container in the fridge for 2 days.
Whisk up dressing before serving, taste and adjust seasonings.

Nutrition Info (per serve)

Calories 31 cal

Kilojoules 130 kJ

Protein 1 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 5 g

Sugar 2 g

Dietary fibre 0 g

Sodium 210 mg

Calcium 10 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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