Eggless Thai Basil Vinaigrette
Total time8 min
Prep time8 min
Cook time0 min
4.7(23)
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Learn more →Ingredients
6 servings
- 3 tbsp garlic-infused oil
- 2 tbsp neutral oil (such as avocado or rice bran oil)
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fish sauce
- 1 tbsp maple syrup
- 1 tsp tamari
- 1 tsp toasted sesame oil
- ½ tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes
- ¼ cup fresh thai basil leaves, tightly packed, finely chopped
- 2 tbsp scallion green tops, thinly sliced
Instructions
- 1
Combine the garlic-infused oil, neutral oil, lime juice, fish sauce, maple syrup, tamari, toasted sesame oil, grated ginger, and red pepper flakes in a small bowl or jar. Whisk vigorously until the mixture is uniform and slightly emulsified, about 30 seconds.
- 2
Stir in the chopped Thai basil and sliced scallion greens until evenly distributed.
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