Coconut Lime Dressing

Coconut Lime Dressing

A creamy, tangy dressing blending coconut milk with bright lime juice and a hint of sweetness.

Total 10 min Makes 16 oz Calories 70/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal

Allergens

Fish

This dressing combines rich coconut milk with fresh lime juice, a touch of honey, and fish sauce for a tropical, tangy finish. It works well drizzled over slaws, grilled chicken, or noodle salads, and comes together quickly with no cooking required.

Ingredients

  • 3/4 cup full-fat coconut milk
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 garlic clove, minced
  • 1 teaspoon lime zest
  • 1/2 teaspoon fresh ginger, grated
  • 1/4 teaspoon crushed red pepper flakes
  • 0 salt, to taste

Method

  1. In a medium bowl, whisk together the coconut milk, lime juice, honey, fish sauce, and rice vinegar until smooth and well combined.

  2. Add the minced garlic, lime zest, grated ginger, and red pepper flakes, and whisk again to combine.

  3. Taste and season with salt as needed, adjusting lime juice or honey to balance tartness and sweetness.

  4. Transfer the dressing to a mason jar or airtight container and refrigerate for at least 20 minutes to let the flavors meld before serving.

  5. Shake or whisk well before serving, as the coconut milk may separate slightly during chilling.

Rate this recipe

★ 3.8 (1)

Comments

    Log in to comment.

    Coconut Lime Dressing

    This dressing combines rich coconut milk with fresh lime juice, a touch of honey, and fish sauce for a tropical, tangy finish. It works well drizzled over slaws, grilled chicken, or noodle salads, and comes together quickly with no cooking required.

    10 min 16 oz 70 cal

    Ingredients

    • 3/4 cup full-fat coconut milk
    • 1/4 cup fresh lime juice
    • 2 tablespoons honey
    • 1 tablespoon fish sauce
    • 1 tablespoon rice vinegar
    • 1 garlic clove, minced
    • 1 teaspoon lime zest
    • 1/2 teaspoon fresh ginger, grated
    • 1/4 teaspoon crushed red pepper flakes
    • 0 salt, to taste

    Method

    1. 1

      In a medium bowl, whisk together the coconut milk, lime juice, honey, fish sauce, and rice vinegar until smooth and well combined.

    2. 2

      Add the minced garlic, lime zest, grated ginger, and red pepper flakes, and whisk again to combine.

    3. 3

      Taste and season with salt as needed, adjusting lime juice or honey to balance tartness and sweetness.

    4. 4

      Transfer the dressing to a mason jar or airtight container and refrigerate for at least 20 minutes to let the flavors meld before serving.

    5. 5

      Shake or whisk well before serving, as the coconut milk may separate slightly during chilling.