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side view of platter with Vietnamese Fried Chicken Salad
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Vietnamese Vinaigrette

Course DInner, lunch, Main Course, Salad
Cuisine American, Vietnemese
Keyword gluten-free, paleo, salad dressing, vietnamese, whole30
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 servings
Calories 140kcal
Author Megan
Cost $1

Equipment

  • bowl and whisk

Ingredients

  • 1/3 cup sesame oil toasted (see link below)
  • 1 Tablespoon lime juice or apple cider vinegar
  • 1 Tablespoon fish sauce Red Boat brand (see link below)
  • 1 Tablespoon soy sauce real fermented OR coconut amino acids (see links below)
  • 2 cloves garlic minced or crushed
  • 2 teaspoons coconut sugar* or maple syrup or raw honey (*omit for Whole30 if desired)

Instructions

  • Combine all ingredients in a small bowl and whisk to dissolve the sweetener. Or use a mason jar with screw top lid and shake to dissolve.

Notes

This is lovely toasted sesame oil.
Find Red Boat Fish Sauce here.
Find artisanal, non-GMO, fermented soy sauce here.
If you prefer coconut amino acids to soy sauce, find that here.

Nutrition

Calories: 140kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 487mg | Potassium: 18mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg