It was salad week here. Every few weeks or so, we have salads every night of the week. It’s a nice fresh change sometimes from a lot of grilled foods but that doesn’t mean that it’s a week of sadness. I mix it up by using a large variety of ingredients. And I always make at least one homemade salad dressing. Like this wonderful Thai sweet chili dressing. The dressing is a wonderful combination of tropical flavors, a little heat and a lot of Asian inspiration.
Your salad doesn’t have to be Asian in nature to enjoy this Thai sweet chili dressing. It’s great no matter what you toss onto the plate.
I’m a huge fan of coconut milk and I was happy to see that this recipe has plenty of it. And fish sauce. Now, fish sauce is one strong smelling sauce. But don’t fear it. It really makes this dressing amazing. If you’re not sure about it, add a little, taste, and add more if you want. I use an expensive, quality fish sauce. I learned early on that you get what you pay for, specially when it comes to fish sauce.
Thai Sweet Chili Dressing
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 15 minutes
Servings 12 servings
- 1 cup sweet chili sauce
- 1/2 cup coconut milk
- 1/4 cup fish sauce
- 1/4 cup lime juice 2 limes
- 2 tablespoons creamy peanut butter
- 4 cloves garlic grated
- 1 tablespoon fresh ginger grated
- 2 teaspoons sesame oil
Combine everything in a medium saucepan over medium heat.
Stir until the peanut butter is dissolved.
Remove from heat and let cool before serving.
It was one of those days where I just needed a bit of a kick of inspiration. It was cold out and I just wanted to eat something out of a box. I didn’t want it to be blah though, so I made a batch of this copycat Zax sauce. Sure, I just dipped chicken fingers in it at first, but after that I used the sauce on sandwich wraps and hamburgers. It’s great no matter what you slather it on. Or dip in it.
I was going to add some heat, some kick to this copycat Zax sauce, but I talked myself out of it. And I’m glad I did, too. It’s really quite good just as it is.
Oh did I mention you can dip French fries in this too? Why aren’y mayonnaise-based dipping sauces for fries aren’t more popular in the US? It’s such a welcome change from ketchup.
For dipping sauces, try my copycat of Chick-fil-A’s dipping sauce, firecracker dipping sauce or my chili dipping sauce. All are great for dipping my crazy-good chicken fingers.
Copycat Zax Sauce
Cook Time 1 hour
Total Time 1 hour
Servings 3 /4 cup
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon freshly ground black pepper
Whisk together all ingredients until smooth.
Refrigerate for at least 1 hour before using as a dip for chicken fingers, fries, or slathering on a burger or chicken sandwich.
We’ve been enjoying a week of grilling marinated chicken breasts, sliced thin, served on top of fresh greens with homemade salad dressings, like this herby Ranch dressing. I also mix up the salad toppings to keep things new and exciting. In no time we have a great salad for dinner.
This dressing has the flavors of a traditional Ranch, with an extra herb kick. Fresh herbs make it the best, but you can substitute dried, like I did. Just make sure you crumble the dried herbs first. You don’t want to bite into a big ole chunk of oregano, ya know!
Also try my dill ranch dressing.
Herby Ranch Dressing
Prep Time 1 hour
Total Time 1 hour
Servings 2 cups
- 1 cup mayonnaise
- 1/2 cup plus more, buttermilk
- 1/2 cup sour cream
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground pepper
If using fresh herbs
- 1/4 cup fresh basil leaves chopped
- 1/4 cup Italian flat-leaf parsley leaves chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh oregano
If using dried herbs
- 1 tablespoon dried basil crumbled
- 1/2 tablespoon dried chives
- 1/2 tablespoon dried oregano crumbled
Combine all ingredients, adding salt and pepper to taste.
Refrigerate for at least an hour before serving.
Add more buttermilk if the dressing is too thick.