Thai Dressing

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Thai Dressing to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Thai Dressing, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients
• 4 tbsp fresh lime juice
• 3 tbsp olive oil
• 1 tbsp sesame seed oil
• 1 tbsp soy sauce
• good pinch brown sugar
• 1 tbsp fresh ginger, peeled and finely chopped
• ½ clove garlic, finely sliced
• fresh red chilli, deseeded, finely sliced
• 1 large handful of fresh coriander and basil,
• chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method Mix all together. {pix5} {pix6} CRUNCHY THAI SALAD Use any combination of the following: beansprouts finely sliced green and red peppers baby spinach finely sliced and deseeded red or green chillies rocket sliced spring onions peeled, gutted and sliced cucumbers finely sliced Chinese or Savoy cabbage whole sugar snap peas herbs like mint, basil and coriander Method 1 Dress with the Thai dressing, and sprinkle with some lightly toasted cashew nuts or sesame seeds. 2 If you want to make this more substantial, then toss in some cooked and chilled egg noodles.