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Home » Dressings & Vinaigrettes

Thai Vinaigrette

Made by Anastasia - Serves: 8 Filed Under: Dressings & Vinaigrettes

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This Thai Vinaigrette features all the fresh, vibrant flavours of Thailand. With tangy lime juice, fish sauce and fragrant Thai herbs, this vinaigrette will please every palate.

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THAI VINAIGRETTE IN A RED BOWL WITH INGREDIENTS SCATTERED AROUND

What are Thai Flavours?

Table of contents

  • What are Thai Flavours?
  • What Can I Use It On?
  • You Will Need
  • How to Make It
  • How to Chiffonade Your Lime Leaves
  • How Much Does It Make?
  • How Long Can I Store It For?
  • We Have Used It On
  • More Dressing & Vinaigrette Recipes
  • Recipe Card
    • PIN Me Now & Save For Later!

Authentic Thai cuisine strives for a balance between hot, sour, salty and sweet.

Hot

  • Thai Chillies/Bird’s Eye chilli, with a fruity taste and extreme spiciness.
  • Dried Chillies, drying intensifies their flavour, so use sparingly.
  • Peppers (you may use both white and black).
  • Ginger with a spicy, slightly sweet, peppery taste.

Sweet

  • Palm sugar is milder in sweetness than brown sugar.
  • Brown sugar may be substituted for palm but reduce the quantity slightly (approximately 20%).
  • Coconut Sugar has an intense caramel-like flavour.
  • White sugar with a sharp sweetness that will not change the colour of

Salty

  • Sea Salt, while Fish Sauce is the traditional ‘salty’ element in Thai cooking, salt may be used sometimes.
  • Light soy sauce has a thinner consistency than regular soy sauce. Do not be confused with low-sodium soy sauce as it is made with extra chemicals (it is better if you dilute your soy sauce with some water rather than use low-sodium soy).
  • Thai fish sauce ( nam pla ) has a strong salty taste.
  • Shrimp paste has an incredible pungent flavour and a fishy aroma.

Sour

  • Tamarind is a sticky, brown pulp from a tree pod. Used to add a superb sharp and sour flavour.
  • Lime juice gives a sharp sour flavour.
  • Kaffir lime leaves for pungent lime flavour.
  • Lemongrass gives a fresh citrusy flavour to Thai food.
  • Galangal has a sharp citrusy, almost piney flavour.
  • Coriander (cilantro), you either like coriander or hate it. Those that like it say it has a fresh lemony lime taste, while those who hate it say it tastes soapy or mouldy taste.

"Thai food is the juggling of disparate elements

to create a harmonious finish."

David Thompson,
author of Thai Food


What Can I Use It On?

  • Tomato salads with fresh coriander (cilantro)
  • Fresh green salads with avocado
  • To add a Thai twist to your noodles
  • Marinating beef for a Thai Beef salad (How to Cook a Perfect Steak)
  • Marinating chicken fillets
  • Marinate salmon or tuna wrapped in baking paper and then steam
  • Brushed on eggplant and then roasted

You Will Need

LABELLED THAI VINAIGRETTE INGREDIENTS

How to Make It

  1. Put all the dressing ingredients into a high-speed blender or small food processor. Season with sea salt and cracked black pepper, blitz until well combined.
  2. Taste and adjust seasonings according to your liking.
  3. Pour into a glass container that can be tightly sealed and store in the fridge for a couple of days or pour it over your salad.
THAI VINAIGRETTE IN BLENDER WITH INGREDIENTS SCATTERED AROUND
ADD INGREDIENTS TO BLENDER
BLITZED THAI VINAIGRETTE IN BLENDER WITH INGREDIENTS SCATTERED AROUND
BLITZ TO COMBINE

How to Chiffonade Your Lime Leaves

Chiffonade is a slicing technique where leafy green vegetables and herbs such as spinach, basil, sorrel, etc., are cut into long, thin strips.

To do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.

KAFFIR LIME LEAVES STACKED ON TOP OF EACH OTHER ON A WOODEN BOARD
STACK LIME LEAVES
HANDS ROLLING UP KAFFIR LIME LEAVES TO FORM A CIGAR
ROLL LEAVES UP INTO A CIGAR SHAPE
THINLY SLICING LIME LEAVES
SLICE LEAVES THINLY
THIN RIBBONS OF LIME LEAVES ON A WOODEN BOARD
INTO THIN RIBBONS

How Much Does It Make?

This Thai Vinaigrette recipe makes approximately half a cup or 8 tablespoons, the nutritional information has been calculated per tablespoon. 

This is enough dressing for one salad that serves four people.

How Long Can I Store It For?

Thai Vinaigrette can be stored in a tightly sealed glass container in your fridge for approximately 4-5 days.

We Have Used It On

  • Thai Mango Salad
  • Tasty Thai Asian Slaw
CLOSE UP OF THAI MANGO SALAD IN PORTRAIT
THAI MANGO SALAD
THAI ASIAN SLAW CLOSE-UP
THAI ASIAN SLAW

More Dressing & Vinaigrette Recipes

  • Passionfruit Dressing
  • Herby Lemon Dressing
  • Smoked Paprika Vinaigrette

Recipe Card

THAI VINAIGRETTE IN A RED BOWL WITH INGREDIENTS SCATTERED AROUND

Thai Vinaigrette

A great dressing featuring the fresh, vibrant flavours of Thailand.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Dressings & Vinaigrettes
Cuisine: Thailand
Keyword: ginger, homemade dressing, kaffir lime, lime
Difficulty: Easy
Diet: dairy free, Vegetarian,
Servings: 8 tablespoons*
Calories: 70kcal
Author: Anastasia
Equipment
  • Small Food Processor or High-Speed / Bullet Blender
Ingredients
  • 3 tbsps olive oil (extra virgin)
  • 1 tablespoon sesame oil
  • 2 tbsps soy sauce
  • 1 tablespoon fish sauce
  • 2 tbsps lime juice
  • 1 small Thai chilli (chopped)
  • Zest of 1 lime (approximately 1 tablespoon)
  • 2 kaffir limes (chiffonade*)
  • 1 garlic clove (minced)
  • 1 tablespoon ginger (grated)
  • ½ stalk stalk lemongrass (approximately 1 tablespoon, chopped finely)
  • 1 teaspoon Palm sugar (¾ teaspoon brown)
Metric - Imperial
Instructions
  • Place all the ingredients in a small food processor or high-speed blender and blitz until combined.
  • Taste and adjust seasonings according to your taste.
  • You can store it in the fridge for a few days or pour it over your salad.

Notes

  • This Thai Vinaigrette recipe makes approximately half a cup or 8 tablespoons, the nutritional information has been calculated per tablespoon. 
    This is enough salad for one salad that serves four people.
  • Chiffonade is a slicing technique where leafy green vegetables and herbs such as spinach, basil, sorrel, etc. are cut into long, thin strips.
    To do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 429mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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THAI VINAIGRETTE IN A RED BOWL WITH INGREDIENTS SCATTERED AROUND & TEXT OVERLAY
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More Dressings & Vinaigrettes

  • Our Lemon Basil Dressing Will Liven Up Your Salads
  • Strawberry Balsamic Dressing
  • Sesame Vinaigrette - for Asian inspiration
  • Try Our Zesty Orange Mustard Dressing

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Reader Interactions

Comments

  1. Wendy says

    July 12, 2021 at 3:23 am

    2 stars
    Too salty and made the salad soupy.

    Reply
    • Anastasia says

      August 08, 2021 at 1:05 pm

      That's a shame Wendy, the saltiness was probably due to the soy sauce brand that you used. It is always a good idea to taste your dressing before using it in your salad. I also like to toss my salads in a mixing bowl and then transfer it to a serving bowl and leave the excess dressing behind to avoid them becoming soup. Thank you for the feedback and I will amend the post with some additional suggestion.s

      Reply

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