Thai dressing and dipping sauce

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I am officially sick of salad, but I’m praying that you aren’t like me and eat the same meal once a day for two weeks (excluding breakfast. The same breakfast everyday is a-okay with me.). That means that when you look at pictures of this salad, you think “YUM” and not “not again.” Even though I kinda frown at the spring mix in my fridge at the moment, it still definitely is possible that I think that this salad is delicious. Just look at those pictures. So many colors! It’s not just pretty, though; the normal, veggie-filled healthy entree is dressed with a Thai dressing, and it’s the secret that really makes it great.

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This Thai salad dressing/dipping sauce is awesome. It is spicy, slightly sweet and full of umami flavors. You can use it for salad, like I do here, or you can dip grilled chicken, dumplings and spring rolls of all sorts, and just boring crudite in it, and you’ll be so glad that you have it in your fridge. Versatility– it’s great! But also if you happen to get in a bored-of-salad rut, you can turn to this recipe, and your greens will have new life.

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Thai dressing and dipping sauce
adapted from Cooking Light, November 2014
makes about 2 cups
four-stars

 

Note: The salad in the pictures has mixed greens, avocado, julienned carrots, red pepper, red onion, cucumbers and sauteed chicken.

 

1 cup white vinegar
1 cup brown sugar
 1 large shallot, thinly sliced (about 1 c shallots)
1 cup fresh lime juice
2 teaspoons fish sauce
1 serrano pepper, minced
2 garlic cloves, minced
1 teaspoon pepper

 

1. In a small saucepan, heat vinegar, brown sugar and shallots over medium heat. Bring to a boil and then let simmer for 10 minutes. Remove the pan from heat and cool.

2. With an immersion blender or a normal blender, puree the shallots into the liquid until well combined.

3. Stir the lime juice, fish sauce, serrano, garlic and pepper into the shallot mixture. Serve as desired.

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