Sriracha Spicy Vinaigrette

Name: Sriracha Spicy Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (180 ml)
Cuisine: Asian
Ingredients: 2 tbsp soy sauce (30 ml) Soy Sauce; 2 tbsp lime juice (30 ml) Lime Juice; 2 tbsp orange juice (30 ml) Orange Juice; 2 tbsp rice vinegar (30 ml) Rice Vinegar; 2 tbsp vegetable oil (30 ml) Vegetable Oil; 2 tbsp sriracha or sambal oelek (30 ml) Sriracha; 1 tbsp sesame oil (15 ml) Sesame Oil; 1 Tbsp jalapeno (15 ml) Jalapeno; 1 1/2 tsp grated ginger (7.5 ml) Ginger; 1 1/2 tsp chopped garlic (7.5 ml) Garlic

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

DRESSING · BRUSSELS SPROUTS & ROASTED VEGETABLES

In the published recipe, this is the dressing for beehive Brussels sprouts.

Choi's sriracha vinaigrette for roasted Brussels sprouts.

On the jar

GINGER-SOY

Method: blend
Yield: about ¾ cup
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Soy Sauce 30 mlLime Juice 30 mlOrange Juice 30 mlRice Vinegar 30 mlVegetable Oil 30 mlSriracha 30 ml

Ingredients

Soy Sauce2 tbsp soy sauce (30 ml)
Lime Juice2 tbsp lime juice (30 ml)
Orange Juice2 tbsp orange juice (30 ml)
Rice Vinegar2 tbsp rice vinegar (30 ml)
Vegetable Oil2 tbsp vegetable oil (30 ml)
Sriracha2 tbsp sriracha or sambal oelek (30 ml)
Sesame Oil1 tbsp sesame oil (15 ml)
Jalapeno1 Tbsp jalapeno (15 ml)
Ginger1 1/2 tsp grated ginger (7.5 ml)
Garlic1 1/2 tsp chopped garlic (7.5 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Sriracha Spicy Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Gochujang SauceNATIONAL AWARD WINNEROn the jar: GOCHUJANG
Nam Pla PrikNATIONAL AWARD WINNEROn the jar: NAM PLA
Ssäm Sauce★ STARRED KITCHENOn the jar: SSAM
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Korean-American L.A. Street-food chef behind Kogi BBQ trucks; James Beard Humanitarian / cookbook awards and Food & Wine Best New Chef. Chego and Best Friend among later kitchens.

Adapted from a Roy Choi recipe (Roy Choi / NYT Cooking (beehive Brussels sprouts)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Roy Choi / NYT Cooking (beehive Brussels sprouts) (published as “Sriracha Spicy Vinaigrette”). Full citation lives in Provenance.

Companion jar