Clean Vietnamese Salad Dressing
Here it the recipe that got my young daughter to have FOUR serves of salad when I first made it.
One summer I made this dressing for my husband and I, and she asked to try some so I said sure. I couldn't believe it when after her first taste, she asked for a spoon and starting trying to slurp it as quickly as she could, before giving up on the spoon altogether and just drinking it straight from the jug! When you see the ingredients you may be surprised - I sure was!
Great to make when organic limes are in season - these flavours are perfect for spring/summer I reckon! Here the dressing gets paired with a colourful simple slaw (served separately as she likes to drink it and dip her salad in), organic chicken wings and guacamole.
Makes around 1 cup | dairy free | gluten free | refined sugar free
INGREDIENTS AND INSTRUCTIONS
Juice from 4-5 limes
2T "clean" fish sauce - I use Red Boat
2T rice vinegar
1T coconut sugar
1 garlic clove, finely chopped
1 shallot, finely chopped
1/2 red chilli, finely chopped
For the slaw style salad, just use what you have on hand. I tend to go for red cabbage, carrot, cucumber, celery, coriander etc. If I have mango or papaya on hand, then it's the perfect added ingredient for both colour and sweetness!
Mix salad ingredients together.
Mix dressing ingredients together.
Mix together just before serving.
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