Secret Ingredient Vietnamese Tahini Salad Dressing

By • June 9, 2013 • 0 Comments

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Author Notes: This recipe, like many of my brainwaves, came during a kitchen emergency. I was making salad dressing and realized I was out of both salt and soy sauce. I'd already mixed up most of it, so I cast around for something salty and came across my bottle of Red Boat fish sauce. Adding it slowly, I realized it gave the dressing a wonderful flavor, and made it sufficiently salty as well. Since I'd already added fish sauce, I added a few other Vietnamese-ish things I had lying around the house, and voila! A new salad dressing.

Jenb42

Serves 6

  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 lime, juice of
  • 1/2-2 tablespoons Vietnamese fish sauce
  • lots of white or black pepper
  • 1 tablespoon chopped cilantro, basil or Thai basil
  1. Mix everything together except fish sauce and shake it up in a jar.
  2. Fish sauces vary a lot in how strong they are.... start with 1/2 tablespoon of fish sauce, stir it in, and then keep adding as you see fit, stirring and tasting after each 1/2 tablespoon or so.
  3. Serve over your favorite salad.
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