Zesty Chile-Lime Vinaigrette

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This dressing straddles East and West, just like Vietnamese cooking. Its zippy, fresh flavor is great for a wide range of salads, from mixed lettuces to grated beets and carrots.

By
Andrea Nguyen
Andrea Nguyen
Andrea Nguyen
A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required.
Food & Wine's Editorial Guidelines
Updated on February 1, 2019
Zesty Chile-Lime Vinaigrette
Photo: Greg DuPree
Active Time:
10 mins
Total Time:
15 mins
Yield:
Makes 1/2 cup
Cook Mode (Keep screen awake)

Ingredients

  • 2 (3-ounce) limes (smooth-skinned ones are juicier)

  • Rice vinegar, as needed

  • 1 1/2 tablespoons granulated sugar or honey

  • 1 1/2 tablespoons soy sauce

  • 1 1/2 tablespoons canola oil or other neutral oil (such as grapeseed oil)

  • Finely ground sea salt, to taste

  • Black pepper, to taste

  • 1/2 large (3/8-ounce) red Fresno chile or jalapeño, seeded and finely chopped

Directions

  1. Zest limes into a small bowl using a Microplane grater. Squeeze juice from limes, adding vinegar as needed to equal 1/4 cup. Add lime juice-vinegar mixture, sugar, soy sauce, and oil to zest in bowl; stir until sugar dissolves. Season with salt and black pepper to create a balanced savory-tangy note. (I usually begin with 1/4 teaspoon salt and 1/8 teaspoon black pepper.) Stir in chile; let stand 5 to 10 minutes.

Make Ahead

Refrigerate in an airtight container up to 5 days.

Originally appeared: February 2019

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