It’s been a very productive Monday, I’ve ticked most things off my Monday list, so feeling pretty chuffed with myself! This Vietnamese dressing is so quick and easy to muddle together, and perfect to add to any leftover veg, legume or grain (or all of those delish things!). I’m adding mine to a bowl with quinoa, lentils, steamed green beams and tender stemmed broccoli, but some smoked tofu wouldn’t go a miss is I find myself with a spare 5 mins. Make this ahead of time in a jar, there’ll enough to use multiple times throughout the week. Happy Monday!
Vietnamese Dressing
FODMAP friendly, GF, DF
Ingredients
- 1 Red Chilli, finely chopped
- 4 cm Fresh Ginger, finely chopped
- 1 Lime, squeezed
- 1 tbsp Tamari
- 1.5 tbsp Fish Sauce
- 1.5 tbsp Maple Syrup
- 1 tbsp Garlic Oil
- 1 tbsp Water
Instructions
- Combine all the ingredients together in a jar, shake and keep in the fridge.
Notes
Will keep in the fridge for up to a week.
