Honey-Lime Vinaigrette

Name: Honey-Lime Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 3 cups (720 ml)
Cuisine: Asian
Ingredients: 2 cups (480 ml) Canola Oil; 1/4 cup fresh (60 ml) Lime Juice; 1 tsp (5 ml) Sriracha; 1 tsp (5 ml) Sesame Oil; 2 1/2 Tbsp minced green onion (15 g) Scallion; 1 tsp minced (5 g) Garlic; 1 tsp minced (5 g) Ginger; 1 Tbsp shoyu (15 ml) Soy Sauce; 1/2 cup cider vinegar (120 ml) Cider Vinegar; 1/2 cup (120 ml) Honey

Independent adaptation of a publicly published Alan Wong recipe. Not affiliated with, sponsored by, or endorsed by Alan Wong.

DRESSING · TROPICAL SALADS & GRILLED FISH

A dressing for tropical salads & grilled fish.

Alan Wong's honey-lime vinaigrette for tropical salads, fish.

On the jar

CITRUS-HONEY

Method: shake
Yield: about 3 cups
Ingredients: 10
Jar batch: 0.35× recipe

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Ratio

CANOLA OIL 480 mlCIDER VINEGAR 120 mlHONEY 120 mlLIME JUICE 60 ml

Ingredients

Canola Oil2 cups (480 ml)
Lime Juice1/4 cup fresh (60 ml)
Sriracha1 tsp (5 ml)
Sesame Oil1 tsp (5 ml)
Scallion2 1/2 Tbsp minced green onion (15 g)
Garlic1 tsp minced (5 g)
Ginger1 tsp minced (5 g)
Soy Sauce1 Tbsp shoyu (15 ml)
Cider Vinegar1/2 cup cider vinegar (120 ml)
Honey1/2 cup (120 ml)

Method

Pour to the lines in order (bottom → top): CANOLA OIL, CIDER VINEGAR, HONEY, LIME JUICE.
Season to finish: SCALLION (¼ scallion), GARLIC (¼ clove), GINGER (about ½ tsp), SRIRACHA (about ¼ tsp), SESAME OIL (about ¼ tsp), SOY SAUCE (about 1 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 10 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 1 star · 4 national awards

Honey-Lime VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH
Chili Lime VinaigretteNATIONAL AWARD WINNEROn the jar: CHILI LIME
Garlic Fish VinaigretteNATIONAL AWARD WINNEROn the jar: GREEN BEAN

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Provenance

Hawaiian Regional Cuisine chef of Alan Wong's Honolulu; James Beard Best Chef: Pacific. Pacific Asian flavors with local Hawaiian produce and seafood.

Adapted from a Alan Wong recipe (Chef Alan Wong / Island Scene).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.35× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Chef Alan Wong / Island Scene (published as “Honey-Lime Vinaigrette”). Full citation lives in Provenance.

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