Thai Salad Dressing

I love the simplicity of ingredients that create a very fresh and exciting Thai salad.  You can use this dressing over mesclun with red onion and cucumber or lettuce with carrots, red capsicum, and cucumber cut into matchsticks or cabbage and green onions.  Eat as a side or use the salad as a base for fried calamari, chicken fingers or a noodle dish. Ingredients 4 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon sesame seed oil 2 tsps fish sauce 1 tablespoon soy sauce 2 teaspoon palm sugar (you can substitute brown sugar) 1 tablespoon ginger, peeled and finely chopped 1/2 garlic clove, finely sliced 1 red chile, seeded and finely sliced 2 tablespoons coriander, chopped 2 tablespoons basil, chopped

You can add more of any of these ingredients, to taste!

Method 1. Prepare dressing by dissolving palm sugar in lime juice and fish sauce. 2. Add freshly ground black pepper to season and whisk in soy. 3. Finally add oil, ginger, garlic and chili. Shake well to blend. 4. Add herbs and shake again. Let sit to marry 10 minutes.