Thai Dressing

Get it dressed!

There’s no reason why one should have a vibrant salad that’s naked on flavor. (See what I did

Just like a sauce, the key to making a great dressing is finding balance between bitter,sour,salty and sweet. Dressings compliment salad ensembles by tying up all the flavors in one bite. For a while I consumed store bought dressings, then later learnt the fun and flexibility of making your own. You have total control over the ingredients, experimentation is endless and it’s way cheaper. So why buy it when you can make it.

This Thai dressing is a great compliment for virtually any dish meaty or vegetarian dishes. It’s creamy but light, has a sweet touch of honey and full of vibrant Thai flavors.


  • ¼ cup Olive oil
  • Juice of 1 Lemon
  • 1 ½ Tbsp Honey
  • 1 ½ Tsp Apple Cider vinegar
  • ½ Tsp Dark Soy Sauce
  • 1 Tsp of Tahini paste
  • ½ Chopped garlic clove
  • 1Tbsp of the chopped spring onion (The green part)
  • ½ Tsp Black & Cayenne pepper
  • Pinch of sea salt to taste

Combine all the ingredients in a jar or small bowl and mix until well combined. Store it in a jar and keep refrigerated for 4-5 days.

Tip : A few minutes before serving remove it from the fridge and give it a shake/whisk. If you can’t get a hold of Tahini replace it with peanut butter.

Happy dressing!


Sylvia Jemutai
Sylvia Jemutai

Sylvia Jemutai is a food and lifestyle photographer, writer, food stylist, and designer based in Nairobi. Exploring life through delicious food and photography one plate at a time. With a fondness for delicious home cooked meals, mammoth salads and occasional dessert for breakfast.