Asian Salad Dressing

If you have ever been in an American grocery store, you have likely encountered the Aisle of Salad Dressings. In Hungary there are usually three. Three salad dressings, not three aisles. Three types of salad dressing, three…maybe four if you are lucky. The following arose out of a desperation to top our salads with something a little more exotic than the local offerings. 

YIELD 1/3 cup - ish


  • 4-5 tablespoons lime juice (or the juice of 2-3 limes)
  • 4 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon unrefined sugar or honey or agave syrup
  • 1 small thai chilli
  • 3-4 garlic cloves, pressed
  • 4 scallions (top half only) or 1/4 small red onion (because i have red onion in my kitchen more often than I have scallions)
  • 1 tablespoon cilantro (or to taste, can be skipped if you don’t have any cilantro; they Cilantro paste works well too)

I  just puree everything in blender…However if you want to get fancy….

Juice two limes into a bowl big enough for you to whisk your dressing. Add the olive oil, sesame oil, soy sauce, and sweetener to the bowl. Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing. Whisk together. Finely chop the scallion tops and cilantro and stir into dressing.

Like I said originally…puree everything in a blender or food processor. Much faster and easier. 

© Eat, Drink, and Carry a GPS 2013