{"id":60362,"date":"2026-05-02T15:29:26","date_gmt":"2026-05-02T19:29:26","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&p=60362"},"modified":"2026-08-07T16:32:00","modified_gmt":"2026-08-07T20:32:00","slug":"thai-lime-dressing","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/thai-lime-dressing\/","title":{"rendered":"Thai lime dressing"},"content":{"rendered":"

\ud83c\udf4b The vinaigrette born from my thai pomelo salad<\/h3>\n

This thai lime dressing, I developed it for my salade de pomelo \u00e0 la tha\u00efe<\/a>. When I tasted it for the first time on the salad, I found it mind-blowing, completely insane. The sweet-salty-spicy-tangy combo is so well balanced that it deserved to have its own separate recipe. The combo of umami fish sauce, sweet honey, tangy lime juice and zest, finely grated garlic, crushed red pepper flakes and cold water to thin it out creates a versatile vinaigrette that will explode on any thai salad you make.<\/p>\n

\ud83e\udd44 The three tricks for a perfect thai lime vinaigrette<\/h3>\n

First trick: adjust the fish sauce to taste. When I tested it the first time, I found it could be a little saltier, so I increased it slightly. Start with 1 tablespoon of fish sauce, taste, and add up to 2 tablespoons according to your preference. Second trick: the vegetable oil in this recipe is NOT for flavor, it’s only so the vinaigrette emulsifies well and coats the salad ingredients properly. Choose a neutral oil (canola, sunflower). Avoid olive oil or sesame oil which give a different profile. Third trick: zest AND lime juice, not just the juice. The zest releases the essential citrus oils that give the vinaigrette its explosive thai character. Grate the zest finely with a microplane before squeezing the lime.<\/p>\n

\ud83c\udf36\ufe0f Versatile on any thai salad<\/h3>\n

This thai lime vinaigrette is the secret weapon to have in the fridge whenever you want to make a quick asian salad. Beyond the pomelo salad, it’s mind-blowing on a simple green salad, on a pok\u00e9 bowl with shrimp or tuna, on grilled vegetables, on cold soba noodles, on a vermicelli salad with shrimp, or even poured over pan-cooked chicken. You can also use it as a dipping sauce for spring rolls or steamed dumplings. The recipe makes about \u00bd cup. Enough for a big salad for 4 people. Storage: a few days in an airtight Mason jar in the fridge, and the recipe doubles easily if you’re planning several uses during the week.<\/p>\n","protected":false},"excerpt":{"rendered":"

Homemade thai lime vinaigrette with fish sauce, honey, garlic and red pepper flakes. Versatile \u2014 salad, pok\u00e9, soba noodles, grilled vegetables.<\/p>\n","protected":false},"featured_media":60360,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"thai lime dressing","_yoast_wpseo_title":"Thai Dressing Recipe with Lime and Fish Sauce","_yoast_wpseo_metadesc":"This thai dressing recipe blends fish sauce, honey, garlic, and lime into a versatile dressing for salads, poke, or noodles.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Thai lime vinaigrette","_yoast_wpseo_opengraph-description":"Homemade thai lime vinaigrette with fish sauce, honey, garlic and red pepper flakes. Versatile. 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