Cilantro-Chile Vinaigrette gets an Asian infusion with a little south-of-the-border kick.
Serves 4 (serving size: 1 1/2 tablespoons)
Fat 6.8 g
Satfat 0.9 g
Sodium 191 mg
2 tablespoons olive oil
4 teaspoons lime juice
1 tablespoon minced fresh Fresno or other red chile
2 teaspoons fish sauce
1 teaspoon grated peeled ginger
1/2 teaspoon sugar
1 garlic clove, mashed into a paste
1 tablespoon finely chopped fresh cilantro
Shredded green cabbage
Combine olive oil, lime juice, minced chile, fish sauce, ginger, sugar, and garlic paste; stir with a whisk. Stir in cilantro. Toss with shredded green cabbage.