Lemongrass Vinaigrette

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From: EatingWell Magazine May/June 1998

This tangy Vietnamese dressing would be a great dipping sauce for fresh spring rolls.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1/4 cup reduced-sodium chicken broth
  • 2 small stalks lemongrass, trimmed and chopped
  • 4 tablespoons chopped shallot, divided
  • 2 tablespoons lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 1/2 teaspoons sugar
  • 1 teaspoon hot chile oil
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons finely chopped fresh mint

Preparation

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  1. Combine broth, lemongrass and 2 tablespoons shallot in a small saucepan. Cook over medium heat until reduced to 1/4 cup, about 10 minutes. Remove from heat and let stand for 10 minutes. Strain into a small bowl, discarding solids. Add remaining 2 tablespoons shallot, lime juice, soy sauce, fish sauce, sugar and chile oil; whisk to combine. Just before serving, stir in cilantro and mint.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Vietnamese fish sauce is available in the international-food section of most supermarkets.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 7 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 1 g sugars; 68 IU vitamin A; 1 mg vitamin C; 3 mg calcium; 0 mg iron; 134 mg sodium; 30 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: none

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