I can never go past a fresh Asian salad on a hot Summer’s day. It always reminds me of many a steaming hot day seeking refuge at a shady table outside at a hawker stall in Singapore, Malaysia, or Thailand during my teenage years. I know those of you freezing your rear ends off in the Northern hemisphere can’t even contemplate the hot sun on your body right now. But for those of us basking down under, we will celebrate all things raw and Summery today.

As I continue my crusade against all pre-made dressings, it occurred to me that no dressing repertoire would be complete without a quick, easy Asian dressing. So here it is. You can literally blend or shake up in 5 minutes, and provides you with a much needed respite from the ubiquitous oil and vinegar salad dressings. Once again, lime juice plays a key role in turning the simple into the sublime. You could use coconut nectar or palm sugar to sweeten this asian dressing a little.

I just throw together some bean shoots, julienned carrots, cucumber, spring onions, and anything else that takes my fancy, and I come up trumps with this dressing every time. It is gluten free, dairy free, egg free and nut free. Too easy! 

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Home Made Asian Salad Dressing

Awesome Asian Dressing

  • 1/4 cup lime juice
  • 3 tsp fish sauce
  • 1 tsp wheat free tamari
  • 1 Tbsp coconut sugar or coconut nectar
  • 2 Tbsp filtered water
  • 1 seeded red chilli finely chopped
  • 1 handful of finely chopped coriander/cilantro
  1. Throw everything in the blender (I use a Vitamix) and pulse a few times gently until combined.
  2. Makes 1/2 cup and will keep in a sealed glass container in the fridge for 2-3 days.

Tips!

the best way to clean your blender

After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage. 
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water. 
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.

This one definitely goes down well in the warmer months…

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Loved it! Thank you for you recipe :-)

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Great post, thanks for this!  By the way, I once used Textuarants when I was making something similar to this and it worked awesome!

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I am allergic to soy, what can use in place of Tamari? I have coconut aminos, but they simply don’t capture that taste.

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Bummer Dawn!
I would try coconut aminos and add extra salt?

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