I don’t know about you, but I can never go past a fresh raw 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 homemade salad dressing repertoire would be complete without a quick, easy homemade Asian dressing. So here it is. This is a simple Asian salad dressing recipe that 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 agave 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 homemade Asian salad dressing every time. It is gluten free, dairy free, egg free and nut free. Too easy!