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
Ingredients
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1/4 cup
tahini
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1/4 cup
olive oil
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2 tablespoons
rice vinegar
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1
lime, juice of
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1/2-2 tablespoons
Vietnamese fish sauce
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lots of
white or black pepper
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1 tablespoon
chopped cilantro, basil or Thai basil
Directions
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Mix everything together except fish sauce and shake it up in a jar.
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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.
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Serve over your favorite salad.
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