Soy Lime Vinaigrette

Name: Soy Lime Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: Asian
Ingredients: juice of 2 limes (about 1/4 cup) (60 ml) Lime Juice; 3 Tbsp soy sauce (45 ml) Soy Sauce; 1 tsp hot sauce, such as sriracha (5 ml) Sriracha; 1 small shallot, finely chopped Shallot; one 1-inch piece fresh ginger, peeled and finely chopped (10 g) Ginger; 1 garlic clove, minced Garlic; 2 tsp honey (10 ml) Honey; 1/4 tsp freshly ground black pepper (1.25 ml) Pepper; 1/4 cup extra-virgin olive oil (60 ml) Olive Oil

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

DRESSING · GRILLED FISH & CABBAGE SLAWS

In the published recipe, this is the dressing for Michael's Genuine Food, Clarkson Potter 2011.

Michael Schwartz's soy-lime vinaigrette for slaws & fish.

On the jar

SOY-LIME

Method: shake
Yield: about 1 cup
Ingredients: 9
Jar batch: 1.4× recipe

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Ratio

LIME JUICE 60 mlOLIVE OIL 60 mlSOY SAUCE 45 mlHONEY 10 ml

Ingredients

Lime Juicejuice of 2 limes (about 1/4 cup) (60 ml)
Soy Sauce3 Tbsp soy sauce (45 ml)
Sriracha1 tsp hot sauce, such as sriracha (5 ml)
Shallot1 small shallot, finely chopped
Gingerone 1-inch piece fresh ginger, peeled and finely chopped (10 g)
Garlic1 garlic clove, minced
Honey2 tsp honey (10 ml)
Pepper1/4 tsp freshly ground black pepper (1.25 ml)
Olive Oil1/4 cup extra-virgin olive oil (60 ml)

Method

Pour to the lines in order (bottom → top): LIME JUICE, OLIVE OIL, SOY SAUCE, HONEY.
Shake-to-line (dashed marks): add GINGER. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 1½ SHALLOTS.
Season to finish: GARLIC (1½ cloves), PEPPER (to taste), SRIRACHA (about 1½ 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. 9 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 1 star · 4 national awards

Soy Lime VinaigretteNATIONAL AWARD WINNEROn the jar: SOY-LIME
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

Michael Schwartz works in Farm-to-table / Miami at Michael's Genuine; credentials include James Beard Best Chef: South 2010 (Michael's Genuine).

Originally published as Soy-Lime Vinaigrette.

Adapted from a Michael Schwartz recipe (Michael Schwartz / Epicurious (Michael's Genuine Food, Clarkson Potter 2011)).

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 1.4× 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 Michael Schwartz / Epicurious (Michael's Genuine Food, Clarkson Potter 2011) (published as “Soy-Lime Vinaigrette”). Full citation lives in Provenance.

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