3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons rice vinegar
1 tablespoon fish sauce
2 1/4 teaspoons chile-garlic paste
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/4 cup plus 2 tablespoons grapeseed or canola oil
About 10 mins
This Thai-inspired dressing gets zip from freshly squeezed lime juice and chile-garlic paste. The fish sauce adds umami, while the sugar balances out the vinegar. Try it mixed into rice noodles with cilantro and peanuts for a quick noodle salad, or over grilled fish for a burst of flavor.
What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We like the one made by Huy Fong Foods (with the rooster on the jar).
Place all ingredients except the oil in a medium, nonreactive bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated. Refrigerate the dressing in a container with a tightfitting lid for up to 3 days.