- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons sugar
- 2 cloves finely minced garlic (about 2 teaspoons)
- 2 teaspoons finely minced chile (I used a Serrano here)
- 3 tablespoons fish sauce, (I like Red Boat, for a vegan/vegetarian option, use liquid aminos)
- 2 tablespoons tahini
- 6 tablespoons water
To make dressing, combine lime juice, sugar, garlic, and chile in a small bowl. Whisk in fish sauce, tahini, and water. Taste and add more lime, sugar, or chile as needed. Sauce will keep well covered in the fridge for several days.