Thai inspired honey - fish vinaigrette with fresh mango, cucumber, red chilies and mint.
Heather Bowes
2
15 minutes
Do not get turned off by fish sauce until you give this vinaigrette a try! Then use your fish sauce wherever you would instead use salt. There are many fresh vegetable and fruit combinations which will sing when given a few hours infused with this honey fish sauce. It is a favorite in our home served with grilled tuna and a side of rice. Honey has a unique and curious sweetness which offers so much more than simple sugar, it is wonderful combined with the richness of fish sauce and the brightness of lime in this vinaigrette.
Ingredients
Vinaigrette Ingredients:
- ⅓ cup fish sauce
- 3 tablespoons honey
- 2 tablespoons hot water
- ⅓ cup rice wine vinegar
- 1 or 2 limes juiced
- ¼ cup mild oil such as grapeseed
Salad ingredients:
- 2 cucumbers - seedless is best
- 2 ripe mangos
- 1 or 2 spicy chilies (taste these before adding!)
- Small handful of fresh mint
Directions
Vinaigrette Directions:
- Combine all ingredients except oil
- Drizzle in oil whisking to emulsified
- Or add all ingredients to a mason jar and shake vigorously to combine- the vinaigrette will need to be shaken before pouring.
Salad Directions:
- Wash cucumber and slice as thin as possible.
- Wash and chop fresh mint.
- Toss all ingredients with the vinaigrette and let sit for at least an hour, stirring once or twice to marinate well.
- Enjoy on its own or as a side.