Spicy Thai dressing

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) — default Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

Total fat 2 g

Saturated fat 0 g

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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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First published: Mar 2013

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