Description

A zippy and bright dressing that transforms any simple salad into a flavorful dish with a perfect balance of sour, salty, and sweet.

Ingredients

Citrus and Acids

3 tablespoons fresh lime juice (About 1 to 2 limes)
1 tablespoon rice vinegar
1 to 2 teaspoons tamarind paste (Optional, start small)

Savory and Umami Boosters

1.5 tablespoons fish sauce (Or swap as desired)
1 teaspoon soy sauce (Optional but nice)
1 small clove garlic (Grated or mashed)

Sweeteners and Nutty Notes

1 to 2 teaspoons honey (Or agave, to taste)
2 to 3 tablespoons neutral oil (Optional for a smoother finish like avocado or canola)
1 tablespoon coconut milk (Optional for creaminess)
1 tablespoon peanut butter (Optional for a peanut version)

Heat

0.5 to 1 teaspoon chili flakes (Or chili paste, to taste)

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Instructions

Preparation

Add lime juice, rice vinegar, tamarind (if using), fish sauce, soy sauce, honey, garlic, and chili to a bowl or jar.
Stir or shake really well until the honey dissolves.
Taste and adjust the sweet, sour, salty, and heat until it pops.
If you want it more ‘dressing like,’ whisk in oil or add coconut milk.
If using peanut butter, whisk it in last and add a tiny splash of warm water if it feels too thick.

Notes

Store in a jar with a tight lid in the fridge for 5 to 7 days. Shake before using as it may separate. Freezing is possible, but avoid adding coconut milk or peanut butter if planning to freeze.

Prep Time: 5 minutes
Category: Dressing, Sauce
Cuisine: Thai