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side view of platter with Vietnamese Fried Chicken Salad
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Vietnamese Vinaigrette (Paleo, Whole30, Gluten-free, AIP)

Vietnamese Vinaigrette Salad Dressing is a wonderful way to make a very special salad out of simple ingredients -- and an added protein, for a main course. Garnish Asian salad with fruits and fresh herbs for a truly beautiful meal.
Course DInner, lunch, Main Course, Salad
Cuisine American, Vietnemese
Keyword aip, gluten-free, paleo, salad dressing, vietnamese, whole30
Prep Time 10 minutes
Total Time 10 minutes
Servings 5 servings
Calories 140kcal
Author Megan
Cost $1

Equipment

  • bowl and whisk

Ingredients

  • 1/3 cup sesame oil toasted; for AIP, use olive oil.
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon lime juice or apple cider vinegar
  • 1 Tablespoon fish sauce Red Boat brand
  • ½ to 1 clove garlic , depending on size, minced or crushed
  • 2 teaspoons coconut sugar* , maple syrup or raw honey (*omit for Whole30 if desired, or replace with 1 date, soaked in hot water, then minced and mashed in)
  • optional: 1 Tablespoon fresh ginger root finely grated

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 combine and dissolve the coconut sugar.
    Vietnamese Vinaigrette Salad Dressing in Pyrex mixing dish with whisk
  • Toss or pour over a variety of salad combinations.
    salad served with Vietnamese Vinaigrette Salad Dressing dish in background

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