If you have to eat salad, it helps to have a something like this Sweet Chili Salad Dressing on hand.
Because (let’s be honest) sometimes salads are a chore.
A vitamin-filled, fiber-full, micro-mineral abundant chore.
This dressing is super fast and easy to make, so you can shake it together any time to dress up that lettuce and kale and whatever else you like.
This preamble is longer than the recipe!
Sweet Chili Salad Dressing
Prep Time
5 mins
Total Time
5 mins
This salad dressing is fast and easy to make. It goes well with a wide variety of greens.
Category:
Salad
Type:
Easy
Servings: 3 /4 cup / 187.5 ml
Ingredients
- 1/4 cup / 60 ml sweet Asian chili sauce (I usually use the Thai Kitchen brand)
- 1/4 cup / 60 ml rice wine vinegar - or substitute apple cider vinegar
- 1/4 cup / 60 ml vegetable oil
- 1 tablespoon / 15 ml lime juice
- 1/2 teaspoon / 2.5 ml ground ginger - or 1-1/2 teaspoons / 7.5 ml fresh grated ginger
Instructions
-
Place all ingredients in a jar. Put on the lid and shake until blended.
-
Store in the fridge for up to two weeks.
Very easy and very good! I will be using this one for sure!
Thank you! This is my favorite salad dressing 🙂
I can seem to understand why this dressing is not rated 5-stars! I have tried various dressings to accompany different Asian dishes that I have made in the past and NONE have surpassed this recipe. I always find myself circling back to this one. It’s easy, PACKED with flavor, and pairs well with MANY dishes.
Thank you! I’m so glad you like it – this is my favorite dressing 🙂
Finally a salad dressing recipe that tastes fabulous! Perfect ratios of oil to vinegar. Your recipe got my taste buds to singing.
Toasted sesame seed oil instead of vegetable oil will totally take this dressing over the top.
FYI – I never have vegetable oil in the house because I don’t fry anything.
Hi – thanks so much for your feedback 🙂 This is one of my favorite dressings – we use it all the time. I will definitely try it with some sesame oil – good tip! (I use sunflower oil and olive oil a lot in baking, though I do fry things, too 🙂 )
I used this for a base of a salad dressing I had in mind but needed some measurements. I slightly modified it. I used a coconut sweet chili sauce I had on hand, which really isn’t that much different than regular Thai sweet chili sauce, about a teaspoon of soy sauce, and a clove of garlic and about 1/4 cup chopped cilantro. At first I left out the ginger (fresh), and it was good but the ginger totally put the flavors together.
I think this is going to be a regular dressing! It has
That sounds good! I’ll try your version 🙂 Thanks for taking the time to comment 🙂