Kathy Paterson presents a long, hot summer’s worth of vinaigrettes and salad dressings. Use for Vietnamese style salads and as a dipping sauce for fresh spring rolls. Keeps 2-3 days in the fridge.
Ingredients
| 1 clove | Garlic, crushed |
| 1 small | Red chilli, finely chopped |
| 1 | Spring onion, finely chopped |
| 1 Tbsp | Chopped fresh coriander (Main) |
| 1 Tbsp | Mint leaves, chopped |
| 1 Tbsp | Soft brown sugar |
| ¼ cup | Fish sauce (Main) |
| 2 Tbsp | Rice vinegar |
| 1 | Lime, zested and juiced (approx. 3 Tbsp) (Main) |
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Directions
Place all ingredients in a screw top jar and shake well.
More recipes
See more of Kathy Paterson's summer salad dressings and vinaigretteshere.
