There was a time when eating greens was due to parental compulsion and now it has become a digestive necessity, no greens no pressure, if you know what I mean. I was never a huge fan of eating/serving salads until I made this and now it is my go to dressing for any kind of salad. Believe me when I say this dressing makes anything go down easier, edible things of course. Don’t try dipping a pine cone into this dressing to eat it. Now why would you do that? I mean, why would I think of that? I don’t know, it’s best we move on… For those of you like my husband who loves anything with Sriracha, I know you are already sold! To him anything dunked in Sriracha is award winning! But this dressing is indeed full of flavors. You have Sriracha for the heat, honey to tone it down, lime for the tang and sesame oil because that just makes an Asian dressing complete. How perfect!
Serves: 2
Prep time: 3 mins and Total time: 5 mins
INGREDIENTS
- Sriracha sauce — 2 tablespoons
- Honey — 1 tablespoon
- Toasted or untoasted sesame oil — 1 teaspoon
- Lime juice — 1/2 a lime
- Chives— 2 teaspoons, finely chopped
- Soy sauce (low sodium kind) or Liquid aminos — 1 teaspoon
DIRECTIONS
- In a small bowl, add all the ingredients and whisk until all combined.
Can be refrigerated for up to a week.
NOTES
- Salad: The salad in the photograph consists of the following: Romaine, Green cabbage, Carrots, Radicchio, and Pepita (pumpkin seeds).
- Vegan dressing: Replace honey with brown/date/maple/coconut sugar.
- Paleo: The brand of Sriracha sauce used in this recipe is Paleo. You may skip the liquid aminos or soy sauce.
