Thai-style Salad Dressing
Frequently requested at our large holiday family get-togethers, this Thai-inspired dressing actually works with all manner of greens and salad additions. You can make the day ahead and refrigerate for up to a week. I always double the recipe for our family gatherings.
Thai-style Salad Dressing
Adapted from The Best of Relish Cookbook by Relish Magazine
Makes enough to dress a salad for 6
Combine all ingredients in a glass jar with screw-on lid.
1/3 cup packed brown sugar (70g)
2 tablespoons peanut oil
4 garlic cloves, peeled and chopped
1/2 teaspoon crushed red pepper, or to taste
2 tablespoons low-sodium soy sauce
1/4 cup lime juice
2 tablespoons water
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
Screw on lid tightly and shake contents vigorously.
I like to serve it over any combination of the following greens:
butter lettuce
spring greens
shredded cabbage
Then choose a fruit, nut/seed and cheese to add to the greens. Here's some ideas to get you started!
apples, persimmons, blueberries, pears
candied nuts, roasted almonds, pistachios, pepitas
feta, crumbly goat cheese
Thai-style Salad Dressing
Adapted from The Best of Relish Cookbook by Relish Magazine
Makes enough to dress a salad for 6
Combine all ingredients in a glass jar with screw-on lid.
1/3 cup packed brown sugar (70g)
2 tablespoons peanut oil
4 garlic cloves, peeled and chopped
1/2 teaspoon crushed red pepper, or to taste
2 tablespoons low-sodium soy sauce
1/4 cup lime juice
2 tablespoons water
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon salt
Screw on lid tightly and shake contents vigorously.
I like to serve it over any combination of the following greens:
butter lettuce
spring greens
shredded cabbage
Then choose a fruit, nut/seed and cheese to add to the greens. Here's some ideas to get you started!
apples, persimmons, blueberries, pears
candied nuts, roasted almonds, pistachios, pepitas
feta, crumbly goat cheese
Comments