Zesty Chile Lime Vinaigrette

Name: Zesty Chile Lime Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (140 ml)
Cuisine: Asian
Ingredients: 2 (3-oz) limes, zested and juiced Lime Juice; as needed to equal 1/4 cup with the lime juice Rice Vinegar; 1 1/2 Tbsp granulated sugar or honey (22.5 ml) Sugar; 1 1/2 Tbsp (22.5 ml) Soy Sauce; 1 1/2 Tbsp canola or other neutral oil (22.5 ml) Canola Oil; 1/2 large red Fresno chile or jalapeno, seeded and finely chopped Fresno Chile; finely ground sea salt, to taste Salt; to taste Pepper

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

DRESSING · MIXED LETTUCES & GRATED BEETS AND CARROTS

A dressing for mixed lettuces & grated beets and carrots.

Nguyen's zesty chile lime vinaigrette.

On the jar

ZESTY

Method: shake
Yield: about ½ cup
Ingredients: 8
Jar batch: 2.2× recipe

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Ratio

LIME JUICE 60 mlSOY SAUCE 23 mlCANOLA OIL 23 ml

Ingredients

Lime Juice2 (3-oz) limes, zested and juiced
Rice Vinegaras needed to equal 1/4 cup with the lime juice
Sugar1 1/2 Tbsp granulated sugar or honey (22.5 ml)
Soy Sauce1 1/2 Tbsp (22.5 ml)
Canola Oil1 1/2 Tbsp canola or other neutral oil (22.5 ml)
Fresno Chile1/2 large red Fresno chile or jalapeno, seeded and finely chopped
Saltfinely ground sea salt, to taste
Pepperto taste

Method

Pour to the lines in order (bottom → top): LIME JUICE, SOY SAUCE, CANOLA OIL.
Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 2 FRESNO CHILES.
Season to finish: RICE VINEGAR (to taste), SALT (about ¼ tsp), PEPPER (about ¼ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

1 kitchen · 1 national award

Zesty Chile Lime VinaigretteNATIONAL AWARD WINNEROn the jar: ZESTY
Ginger Fish VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER
Classic Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Easy Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM

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Provenance

Vietnamese cookbook author based in Santa Cruz; James Beard Award for The Pho Cookbook. Teaching and published recipes-not a restaurant chef-cover nuoc cham, pho, and Viet technique.

Originally published as Zesty Chile-Lime Vinaigrette.

Adapted from a Andrea Nguyen recipe (Vietnamese Food Any Day / Food & Wine).

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 2.2× 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 Vietnamese Food Any Day / Food & Wine (published as “Zesty Chile-Lime Vinaigrette”). Full citation lives in Provenance.

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