Vietnamese Dressing

This is a simple Vietnamese-style dressing I make when I want to quickly put together a fresh salad without making a more traditional dipping sauce.

Fish sauce provides the main savoury and salty flavour, while apple cider vinegar gives it acidity. I add a little light soy, garlic, chilli and sesame oil to round everything out.

It takes about five minutes to make and works well with shredded cabbage, carrots, cucumber, leafy greens, fresh herbs or whatever vegetables I have in the fridge. The measurements are easy to adjust depending on how salty, sour or spicy I want the salad to be.