Particularly in Summer, I like a light salad and often put together an Asian-type salad with rice noodles, tossed with garden (and supermarket) veg, including cucumber, carrots, red capsicum and shallots with, of course, heaps of coriander and parsley. For a more substantial meal, I add in sliced chargrilled marinated chicken (or beef or pork) or maybe even prawns if I’ve made the trip to Mudgee. Whilst it’s lovely the first night with fresh warm meat tossed in, it gets even better over the next two days as the dressing develops.
Anyway, after much experimenting, the following simple ingredients work well for me. There are lots more complex recipes available and you can add more herbs and spices such as lemongrass or kaffir lime leaves, but I find the following is quick and practical and you can keep in a jar in the fridge.
- four parts lime juice
- four parts fish sauce
- one part soy sauce
- two parts palm sugar (grated) or other sugar
- a slug of sesame oil
Combine all ingredients and shake vigorously.