Three easy homemade salad dressings I make on repeat as a private chef, for when you want something punchy and full of flavour. The miso and pickled ginger dressing combines white miso, pickled ginger, olive oil, rice vinegar, honey and black pepper. It’s salty, sweet and slightly tangy, and I love it with crunchy slaws, roasted aubergine or spooned over salmon. The lime and sesame dressing is the simplest of the three, just lime juice, sesame oil, toasted sesame seeds and honey. It’s fresh and nutty and works brilliantly with cucumber salads, edamame, avocado or green leaves. My Thai-style dressing is packed with lemongrass, ginger, garlic, chilli and lime, with fish sauce for a salty, savoury edge. Use it on rice noodle salads, grilled chicken, prawns or my Thai tomato salad. All three take minutes to make and are a simple way to make salads, grains and vegetables more interesting.
recipe
Servings:
3 jars
Cook time:
10 minutes
Ingredients
MISO AND PICKLED GINGER DRESSING
2 tbsp white miso paste
2 tbsp chopped pickled ginger
5 tbsp olive oil
2 tbsp rice vinegar
1 tbsp honey
Black pepper
LIME AND SESAME DRESSING
Juice of 3 limes
4 tbsp sesame oil
2 tbsp toasted sesame seeds
1 tbsp honey
THAI-STYLE DRESSING
2 lemongrass stalks, finely chopped
2 tbsp finely chopped ginger
1 large garlic clove, finely chopped
1 tsp dried chilli
Juice of 2 limes
2 tbsp fish sauce
2 tbsp olive oil
1 tbsp honey
Method
1. Simply mix each of the dressings ingredients together