Thai Salad Dressing

Notes: Jeff McMahon of Saucebox in Portland mixes this dressing with thinly sliced grilled beef and vegetables for a dish he calls Thai beef salad. To store sauce, cover and chill up to 5 days.

Yield:

Makes about 1 1/4 cups

Recipe from

Nutritional Information

Calories 19
Caloriesfromfat 19 %
Protein 0.5 g
Fat 0.4 g
Satfat 0.1 g
Carbohydrate 3.5 g
Fiber 0.0 g
Sodium 120 mg
Cholesterol 0.0 mg

Ingredients

1/2 cup lime juice
1/4 cup sugar
1/4 cup Asian fish sauce (nuoc mam or nam pla)
1 to 3 teaspoons minced fresh hot chilies

Preparation

Mix lime juice, sugar, fish sauce, 1/2 cup water, and chilies to taste.

Nutritional analysis per tablespoon.

Note:

May 1998