Easy Vietnamese-Inspired Chili Lime Dressing
This chili lime dressing is a vibrant, Vietnamese-inspired vinaigrette that’s spicy, tangy, and just a little sweet. It comes together in minutes, no blender needed, and instantly elevates everything from salads to grilled meats.
Servings: 4
Ingredients
- ¼ cup fresh lime juice
- 1 garlic clove grated
- 3 tablespoons neutral vegetable oil
- 2 tablespoons honey
- 2 tablespoons fish sauce or to taste (I use Red Boat Brand)
- ½-1 serrano chile or fresno chile (depending on how spicy you like it), thinly sliced
Instructions
- In a small bowl, combine the lime juice and garlic. If you have the time, let this sit for 5 minutes to mellow out the garlic.
- Whisk in the oil, honey, fish sauce (to taste—some brands are more pungent than others) and chiles to taste (this will depend on how spicy you like it; I usually do half a chile, which is mild enough for my kids).
Notes
This dressing keeps well for up to 1 week in the refrigerator. Store it in a sealed jar or an airtight container. Because there’s no emulsifier, the oil may naturally separate—just give it a good shake or stir before serving.
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