A fresh, zingy dressing. Delicious on cold noodle or rice salads. In this picture I drizzled it over grated carrots, pickled red onion, avocado, toasted cashews and lots of fresh mint and coriander.
Tip : taste salad dressing only once the salad is complete. If you taste it alone you won’t get a feel for it. Dressings are like seasonings. Imagine eating straight salt – ew. But salt in the context of a baked potato – YUM.
juice 1 lime – if it’s juicy, if it doesn’t give much juice use 2
1 small clove garlic, minced
1 tsp fresh ginger, minced
1/2 green chili, minced – depending on how spicy you like it
1 tbsp maple syrup
1 tbsp toasted sesame oil
3 tbsp sunflower oil – or other neutral oil
Mix together the lime juice and zest, ginger, garlic, chili and maple syrup. Slowly stream in the oils, whisking constantly.
Keeps in the fridge for up to one month.