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Thai Summer Salad (dressing)


The nice thing about Asian salads is the lack of oil in the dressing. While traveling in Japan a 2 years ago we had a salad with our breakfast each morning. The salad was light and refreshing and the dressing was simple with no oil in it.

The dressing I have really come to fall back on (without oil in it) is a fresh summer thai dressing. This goes really good on shredded cabbage, bell peppers, any lettuce, tomatoes and cucumbers. If you add some fresh basil, mint or cilantro to the salad it becomes an expolsion of flavors.


Enjoy all summer long!


THAI SUMMER SALAD DRESSING

2 T sugar (or splenda)
2 T fresh lime juice
2 t lime zest, grated (the zest of one lime)
1 T soy sauce
1 T fish sauce *
1 T water
1 - 2 t chili paste **

Mix all and keep chilled. It only takes 1 Tablespoon for each serving. This makes 6 Tablespoons. You have to eat 3 T to equal 1 point!

* You can find the fish sauce in a wine shaped bottle in the oriental section of the market. It is inexpensive and last a long time. If you can't find it, use a T of soy instead...but it is not as good.

** The chili paste will be in the oriental section as well. The jar will say Sambal Oelek.
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