No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spicy Asian Dressing

Use this dressing with our Cucumber Salad, Green Bean Salad, or Cabbage Salad.

  • Servings: 4
  • Yield: Makes about 1/2 cup
Spicy Asian Dressing

Source: Everyday Food, March 2010


  • 2 tablespoons vegetable oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1 jalapeno, seeded and finely chopped
  • 1 1/2 teaspoons sugar


  1. In a medium bowl, whisk together 2 tablespoons each and 1 tablespoon 2 teaspoons minced peeled 1 seeded and finely chopped, and 1 1/2 teaspoons until sugar dissolves.

Cook's Note

To store, refrigerate, up to 3 hours.

Reviews (1)

  • kabalduc 24 Aug, 2010

    I don't care for jalapenos, so last time I made this I add crushed red pepper instead. and used it to marinade tuna steaks. I'm about to make this sauce and marinade tuna steaks in it again! Can't wait for supper tonight!

Related Topics