Ingredients Condiments Zesty Chile-Lime Vinaigrette Be the first to rate & review! This dressing straddles East and West, just like Vietnamese cooking. Its zippy, fresh flavor is great for a wide range of salads, from mixed lettuces to grated beets and carrots. By Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required. Food & Wine's Editorial Guidelines Updated on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 10 mins Total Time: 15 mins Yield: Makes 1/2 cup Ingredients 2 (3-ounce) limes (smooth-skinned ones are juicier) Rice vinegar, as needed 1 1/2 tablespoons granulated sugar or honey 1 1/2 tablespoons soy sauce 1 1/2 tablespoons canola oil or other neutral oil (such as grapeseed oil) Finely ground sea salt, to taste Black pepper, to taste 1/2 large (3/8-ounce) red Fresno chile or jalapeño, seeded and finely chopped Directions Zest limes into a small bowl using a Microplane grater. Squeeze juice from limes, adding vinegar as needed to equal 1/4 cup. Add lime juice-vinegar mixture, sugar, soy sauce, and oil to zest in bowl; stir until sugar dissolves. Season with salt and black pepper to create a balanced savory-tangy note. (I usually begin with 1/4 teaspoon salt and 1/8 teaspoon black pepper.) Stir in chile; let stand 5 to 10 minutes. Make Ahead Refrigerate in an airtight container up to 5 days. Rate it Print