This chilli lime vinaigrette is flavour-packed and perfect to elevate any salad with its zesty, spicy taste. It requires no chopping, takes a minute to make, uses mostly pantry ingredients, and keeps in the fridge for up to a week.
Yield½ cup
Servings8
Equipment
- Microplane – to zest the lime (optional)
Ingredients
- 4 tablespoons mild olive oil , or another neutral oil
- 2 tablespoons lime juice , freshly squeezed from 1 juicy lime
- 1 teaspoon lime zest , from the 1 lime (optional)
- 1 tablespoon chilli garlic sauce *
- 1½ teaspoons sugar
- ½ teaspoon salt
- black pepper , to taste
Instructions
- Place the olive oil, lime juice and zest, chilli garlic sauce, sugar and salt in a small bowl with a generous grind of black pepper. Whisk until well combined. Or put the ingredients in a clean mason jar, screw the lid on tightly, and shake well.
- Taste and add more chilli sauce if you want it spicier. Then, taste again and adjust the salt and freshly ground black pepper to taste.
- Store the chilli lime dressing in an airtight container in the fridge for up to a week.
Notes
- If your olive oil has a very pungent bitter taste, use a mild vegetable oil instead. Avocado oil is a great alternative.
- I use a ready-made chilli sauce for ease, but you can also use finely diced fresh red chillies or chilli powder. And, while I chose the infamous Chinese chilli garlic sauce for this recipe, other hot sauces like sriracha or sambal oelek also work great.
- See ingredients and substitutes for more substitutes, or try one of the variations.
- Refrigerate leftover dressing in an airtight container for up to one week and give it a good shake to emulsify before using.