Laab Dressing
The dressing is kept deliberately simple: fresh lime juice for acidity, fish sauce for depth and savoury lift, finished with just a hint of sesame oil to add warmth without overpowering the dish.
Course: dressing
Cuisine: Thai
Keyword: Laab
Servings: 4 people
Calories: 22kcal
Author: Jeff
1 Mixing bowls
1 whisk
1 citrus juicer
- 140 ml Lime juice I usually use 1/2 freshly squeezed and half packaged lime juice bought from the supermarket
- 50 ml Fish sauce A Thai staple. I use Squid brand
- 10 ml sesame oil
Combine the lime juice and fish sauce in a small bowl.
Whisk briefly to blend.
Add the sesame oil and whisk just to combine.
The dressing should be bright and salty, with only a subtle hint of sesame.
-
Keep it fresh, but practical: I usually use half fresh lime juice and half bottled — it saves time while keeping the dressing bright and lively.
-
Balance is everything: Sour, salty, and umami — taste and adjust to your preference.
-
Sesame oil is subtle: Only a small amount is needed; too much will overpower the herbs and lime.
-
Mix just before serving: For best flavour, toss the dressing with the chicken and herbs right before eating.
-
Taste as you go: Everyone’s palate is different — a little extra fish sauce, lime, or chilli can make it perfect for you.
Serving: 35ml | Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 642mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.1mg