There are a gazillion recipes for good vinaigrettes out there; we seem to stir or whisk up a vinaigrette four or five nights per week these days.
Of all the recipes we enjoy, this Chile Lime Vinaigrette is probably my personal favorite and one that we serve on a simple slaw (green and a little purple cabbage, thinly sliced green or red onions, maybe some grated carrot or beet, slivered bell pepper, and pending the protein, usually a handful of cilantro leaves) at least once a week.
Though it’s typically a tad more than 3 tablespoons, I always count on using two limes, and pending how spicy the chile paste (or garlic chile paste) jar happens to be this time around, may use a bit more to spice things up.
This vinaigrette not only plays well on slaws and salads, but roasted vegetables and even occasionally as a dipping sauce for roasted or grilled chicken and more.
The brown sugar is of course optional; even the 1/2 teaspoon adds just the tiniest hint of sweetness that adds to the flavor package here.
1/4 cup avocado oil (or EVOO)
3 tbsp fresh lime juice
2 tbsp rice wine vinegar
1 tbsp good fish sauce
1 tbsp fresh chile paste or chile garlic paste
3/4 tsp salt (or more to taste)Optional
2-3 tbsp chopped cilantro leaves
1/2 tsp brown sugar
This one couldn’t be easier. Combine the first six ingredients in a small bowl and whisk to combine, pour over your slaw, salad, or vegetables. Best made right before use.
Enjoy.
[…] typically enjoy a simple cabbage slaw with this Chile Lime Vinaigrette at least once a week and add a bit of cabbage to many of our favorite salads. Though we don’t […]