For a smoother vinaigrette, consider using a blender or immersion blender to emulsify the ingredients. If you don't have fresh limes, bottled lime juice can be used, but the flavor will be slightly different. This vinaigrette can be stored in the refrigerator for up to 1 week.
Chili Lime Vinaigrette Dressing
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME8 hrs 5 mins
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SERVING56 People
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VIEWS43
Awaken your senses with this vibrant Chili Lime Vinaigrette – a symphony of zesty lime, savory soy, and a whisper of heat. Perfect as a dressing for salads or a marinade to transform ordinary dishes into extraordinary culinary experiences.
Ingridients
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Nutrition
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Carbohydrate6 g
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium453 mg
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a medium bowl, whisk together the fresh lime juice, soy sauce, and packed brown sugar until the sugar begins to dissolve. (2 minutes)
02 Step
Recipe View 3 mins Gradually drizzle in the extra virgin olive oil while whisking continuously until the vinaigrette emulsifies and becomes creamy and smooth. (3 minutes)
03 Step
Recipe View 1 mins Add the minced fresh garlic and red pepper flakes. Whisk to combine. (1 minute)
04 Step
Recipe View 8 hrs Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and deepen. (8 hours)
05 Step
Recipe View 1 mins Before serving, whisk the vinaigrette again to ensure it is well combined. Adjust seasoning to taste, adding more red pepper flakes for heat or lime juice for tang, if desired.
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Dan Robel
Jun 14, 2025This vinaigrette is so versatile! I've used it on salads, grilled chicken, and even as a dipping sauce for spring rolls.
Lewis Waelchi
Jun 6, 2025I reduced the red pepper flakes to 1/8 teaspoon and it was perfect for my family. My kids loved it on their rice bowls.
Dock Hauck
May 9, 2025The perfect balance of sweet, sour, and spicy! I made a big batch and kept it in the fridge for easy weeknight meals.