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

More weights & measures

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

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 31cal

Kilojoules 130kJ

Protein 1g

Total fat 2g

–Saturated fat 0g

Carbohydrates 5g

–Sugars 2g

Dietary fibre 0g

Sodium 210mg

Calcium 10mg

Iron 0mg

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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