Category: Salad Dressing

This is a simple Thai-style dressing I make when I want to turn whatever fresh vegetables I have into a quick salad.

It’s built around the flavours I usually associate with Thai salads: plenty of lime for acidity, fish sauce and soy for saltiness, then garlic, chilli and fresh coriander. I also add just a small amount of sesame oil for a little extra fragrance.

There’s no cooking involved and it takes about five minutes to put together. Toss it through leafy greens, cucumber, carrots, cabbage or whatever vegetables you have in the fridge, then adjust the lime, chilli or fish sauce to your own taste.

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.