Asian Vinaigrette

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This tangy dressing works well with all sorts of salads. It doesn't emulsify the way a French-style vinaigrette will; just give it a shake before you use it.

Vietnamese fish sauce ( nuoc nam) can be found in most Asian markets and in many specialty food and grocery stores. Look for the Golden Boy brand. Thai chili peppers are what I prefer, but any hot pepper will work. Whatever you use, though, don't seed it.

[edit] What you need

  • 1/3 cup vegetable oil
  • 1/3 cup fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon chopped garlic
  • 1 teaspoon chopped hot pepper

[edit] What you do

Combine all the ingredients in a jar and give them a good shake. Use as needed in a salad and keep the leftovers in the refrigerator.

Makes about 1 1/4 cups.

Recipes from Fish Without a Doubt by Rick Moonen and Roy Finamore, copyright @ 2008

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