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Lemongrass, ginger and chilli
- For
6–8
salads - Difficulty
Easy
By Peter Gordon
Published 2016
This does not contain much oil compared with a more ‘Western-style’ dressing, and it goes really well on grilled (broiled) or steamed fish or chicken or tossed in with crisp raw vegetables. Use as much chilli as suits your taste. This dressing will keep in the fridge for 5 days, but it does lose its freshness.
Ingredients
5 cm 2 in 1 tbsp
Method
Put all the ingredients in a jar with a tight-fitting lid and shake well to combine. Leave for 30 minutes before tasting, adding a few tablespoons of cold water if it tastes too sharp.
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