Lemongrass Vinaigrette

From EatingWell: May/June 1998 — Subscribe Now!

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

About 1 cup

Active Time: 10 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Vietnamese fish sauce is available in the international-food section of most supermarkets.

Nutrition

Per 2-tablespoon serving: 7 calories; 0 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 119 mg sodium; 20 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Vitamin A (22% dv), Iron (16% dv).

Exchanges: none