From Alan Wong's kitchen · Alan Wong's Honolulu, Honolulu
shake · vinaigrette
NATIONAL AWARD WINNERUmberlane Citrus-Honey
From a national-award-winning chef
Ratio
CANOLA OIL 480LIME JUICE 60SRIRACHA 5SESAME OIL 5SOY SAUCE 15CIDER VIN 120
Ingredients
- CANOLA OIL480 ml
- LIME JUICE60 ml
- SRIRACHA5 ml
- SESAME OIL5 ml
- SCALLION15 g
- GARLIC5 g
- GINGER5 g
- SOY SAUCE15 ml
- CIDER VIN120 ml
- HONEY120 ml
Method
- Pour to the lines in order (bottom → top): CANOLA OIL, LIME JUICE, SRIRACHA, SESAME OIL, SOY SAUCE, CIDER VIN, HONEY.
- Add finishing notes: SCALLION, GARLIC, GINGER.
- Cap the jar and shake until emulsified.
Provenance
Hawaiian Regional Cuisine chef of Alan Wong's Honolulu; James Beard Best Chef: Pacific. Pacific Asian flavors with local Hawaiian produce and seafood.
Originally published as Honey-Lime Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Chef Alan Wong / Island Scene (published as “Honey-Lime Vinaigrette”). Full citation lives in Provenance.