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Thai Vinaigrette

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salad dairy free low carb nut free lunch asian thai

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Ingredients

3 tablespoons grapeseed oil

1 tablespoon of sesame oil

1 tablespoon minced fresh ginger

1 tablespoon minced shallot (about 1 shallot)

1 teaspoon granulated sugar

1 tablespoon dark soy sauce

1 teaspoon fish sauce

1 tablespoon sambal bajak (Indonesian chili condiment) or other chili paste such as Thai red chili paste

4 scallions (green part only) finely sliced

1 tablespoon rice wine vinegar

2 tablespoons freshly squeezed lime juice (about ½ a lime) to taste

1/2 cup freshly squeezed orange juice

1/2 cup cilantro leaves, loosely packed, roughly chopped

Kosher salt and freshly ground black pepper

Preparation

1.

Place both oils in a small saucepot and place over low heat. Add ginger and shallot and stir to sweat the shallot and impart the flavors into the oil, about 1 to 2 minutes. Add sugar.

2.

Turn off the heat and add soy, fish sauce, sambal, scallions, rice wine vinegar, lime and orange juice. Stir to mix. The heat left in the oils will heat the rest of the ingredients helping to release their flavors.

3.

Let the sauce steep for at least 30 minutes at room temperature. NOTE: the sauce will become even more developed in flavor over time but it should be transferred to the refrigerator after an hour. Let sit in the refrigerator until ready to use – or up to 2 days.

4.

Right before serving, pour the vinaigrette into a bowl and add chopped cilantro, whisking ingredients together until emulsified.

View instructions at
Cook Taste Eat

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