Chef Ray: Lime & Lemongrass Dressing
This is a flavoursome dressing that bring a zing to any salad.
From: Schofield, Grant; Zinn, Caryn; Rodger, Craig; (2015) What The Fat? Real Food Publishing Company Ltd
Makes 1 litre
- 300g (2 cups) ginger peeled, roughly chopped
- 200g (1½ cups) lemongrass, roughly chopped
- 100g (about 3) chilli, deseeded, roughly chopped
- the zest and juice of 6 limes
- 30g (1 cup) lime leaf (optional)
- 8 garlic cloves
- 60ml (¼ cup) sesame oil
- 85ml (⅓ cup) fish sauce
- 100g (4 cups) mint leaf
- 100g (4 cups) coriander
- 375ml (1½ cups water
- Place all the ingredients in the blender and blitz for 20-30 seconds. Strain through a sieve and then bottle the dressing in a suitable container. Keep in the fridge and shake before use, as the layers will separate naturally.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published 3 years ago:
For more great recipes like this get the What The Fat? book.
Modern health pioneers are turning the food pyramid on its head, replacing a low-fat focus to one that embrace the Low-Carb, Healthy Fat (LCHF) ethic as a means to achieving optimal health. What the Fat? shows how easy it can be to adopt the ketogenic lifestyle so you can lose weight and keep it off, deter inflammation, increase energy, and live better for longer.
Professor Grant Schofield, dubbed the ‘Fat Professor,’ is a respected public-health academic with 20 years of experience into leading the wave of change in how we think about our health, including how we exercise, sleep, play, and connect.
Dr. Caryn Zinn is a registered dietitian and sports nutritionist. With a Master’s in sports nutrition and doctoral studies in achieving sustainable weight loss, Caryn’s mission is to influence the dietetic profession to understand the potential of improved health benefits of LCHF nutrition.
Craig Roger is a classically-trained chef with Michelin-starred restaurant experience. Craig and his family are the founders of LOOP, New Zealand’s first restaurant to feature an LCHF approach to dining out in which carb-laden fillers are replaced with nutritionally dense ingredients.