• Sharon Rhys

Spicy Salad with Thai Chili Lime Dressing

A spring spicy salad with a hint of Asian flavors from the Thai Chili Lime dressing. The slight heat from this salad will wake up your taste buds.

The salad greens consist of @bright_farms beet greens and crunchy baby romaine. To this, I added tofu chips, roasted pecans, radish, bell pepper, lightly stir fried edamame, asparagus, cilantro and spicy serrano. Topping it all off is homemade Thai chili lime dressing.

The salad tasted fresh and definitely spicy with a hint of Asian flavors from the dressing.




3 tbsp. fresh lime juice

4 – 5 tsp. Sweet Chili Sauce @kame_brand

3 – 4 tsp. maple syrup or other sweetener

2 tsp. finely grated fresh ginger

2 tsp. finely minced garlic

1 tsp. vegan mayonnaise @earthbalance

½ tsp. salt

¼ tsp. sesame oil

1/8 – ¼ cup extra virgin olive oil

black pepper to taste

½ tsp. roasted sesame seeds

10 – 12 pieces of finely sliced orange rind


  1. Whisk/Blend juices, chili sauce, syrup, ginger, garlic, mayonnaise, salt and sesame oil until smooth.

  2. Stream the oil in a thin stream into the mixture while whisking/blending.

  3. Add black pepper, orange rind, sesame and sesame seeds. Whisk/blend briefly to mix the pepper, rind and seeds into the dressing.

  4. Serve with salad.


  • Extra dressing can be kept in the refrigerator for ~2 weeks.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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