THAI VINAIGRETTE DRESSING

FAB PRODUCTS USED

FAB PREMIUM OIL SOLUBLE ALPHONSO MANGO,FAB PREMIUM OIL SOLUBLE LEMONGRASS,FAB NATURAL GINGER EXTRACT

Prep Time

:15:(HH:MM)

Serves

0

Baking/Cooking Time

00

Baking Temp

00

Baking Temp Details

Celsius

Level

Adavanced

Short Recipe Description

Thai inspired vinaigrette is perfect for dressing a salad or marinade for chicken, seafood, tofu, roasted vegetables. Refreshing flavors and mildly spiced chilli gives an edge to this refrigerator staple.

Additional Categories

Vegetarian

INGREDIENTS
peanut oil - 1/2 cup (120 ml)
toasted sesame oil - 2 tablespoons (30 ml)
fresh lemon juice - 2 teaspoon (10 ml)
rice wine vinegar - ¼ cup (60 ml)
fish sauce or ½ teaspoon Worcestershire sauce. *Omit if vegetarian - 1 teaspoon (5 ml)
water. *Omit if using as a marinade. - 1/4 (60 ml) cup
salt - 1 teaspoon
garlic, minced - 1 tablespoon
black pepper powder - ½ teaspoon
honey or brown sugar - 1 tablespoon
dried red chilli flakes or chopped fresh Thai (Bird's eye) chilli - 1 tablespoon
chopped cilantro leaves (fresh coriander leaves) - 1/2 tablespoon
chopped mint leaves - 1/2 tablespoon
chopped Thai basil leaves - 1 teaspoon
FAB premium oil soluble lemongrass flavor - ¼ teaspoon
FAB premium oil soluble alphonso mango flavour - ½ teaspoon
FAB 100% natural oil soluble ginger extract - ½ teaspoon
Note: Yields : 250ml -300ml
METHOD

- Combine all of the ingredients in a blender.
- Taste and adjust seasoning as preferred.
- For salads : Combine the salad ingredients in a large bowl.
- Pour dressing over salad.
- Toss to mix thoroughly.
- Add more if desired.
- Top with sesame seeds.
- Serve! As a marinade pour over chicken or fish or tofu, marinate for at least 4 hours.
- Store in the refrigerator for 2-3 weeks.

Assembling

Baker Tips/Notes

ABOUT BAKER

Cheryl Rajkumar

California United States of America

Contest: FABulous RECIPES COLLAB

Kitchen Kemistry

Hello Tribe, I’m Cheryl Rajkumar, owner of Kitchen Kemistry food blog, scratch baker, home cook, food content creator, recipe developer, intermediate hiker, adventure junkie, plant mom, pediatric cancer research professional and karma believer. My friends and family say that I have an innate ability to present a delicious meal on the table. A fearless contriver in my kitchen, I trust my senses than the recipes! I believe that endeavoring to make most things from scratch honors FOOD itself and practice it too. Born in beautiful coastal Goa, raised in Karnataka and Tamil Nadu, explains my exposure to several Indian cuisine. My living experience in three continents (Asia, Europe and North America) and travelling over 20 countries influence my cooking style and choice of food. Mid 2011, I moved to the USA to join my husband. After quite a few moves (read 3 states) in a year’s time, we settled in San Francisco, California. Kitchen Kemistry started in the year 2011. It is a collection of recipes prepared in my tiny kitchen with local ingredients. Being a locavore, my recipes are straight-forward with an emphasis on whole and fresh seasonal ingredients that offer more flavors, texture and choice. All garnered after goofy blunders, cooking disasters, burnt fingers and chipped nails. As a Life Science graduate, I believe that cooking and baking is a perfect combination of science and art. With the rigor of science and grace of art, baking is a delightful labor and food is a pleasurable bounty. Concocting with this rationale, my recipes provide the science that happens backstage. Thanks for reading about me, my love for baking and creating my recipes.


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