Yield: Yields 1-1/4 cups.
This dressing will last for several weeks, covered, in the refrigerator, so you may want to double the amounts, and use the extra on grilled shrimp, seared steak, or warm salads.
This is a tasty recipe. I served it over greens tonight and will serve it with green beans over the next few nights.
Absolutely delicious as written!
This vinaigrette was excellent for green beans served cool to room temperature. I wasn't able to get fish sauce at my local grocery so I substituted soy sauce which worked quite nicely. I added more of each oil because it seemed a bit too thin. Toasted sesame seeds were great tossed in as well.
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