I’ve shared several times this past summer and fall that we’ve been eating healthier around our camp, and have honestly never felt (or looked) better in the past thirty years.
It’s no secret that we like to eat around our camp, and our now decade-and-counting history of posting recipes here on Chi Wulff (and its predecessor) has shown that we like really good food, often with big, bold flavors.
One of the secrets to enjoying great flavors and eating healthier foods is to use fresh, whole food, quality ingredients. Another secret is the use of healthy and damned tasty sauces, dressings, and vinaigrettes, like this Chile Lime Vinaigrette.
This one is probably in our rotation at least weekly, most often on a simple slaw (green and a little purple cabbage, thinly sliced green or red onions, maybe some grated carrot or beet, slivered bell pepper, and pending the protein, usually a handful of cilantro leaves). It’s also a great salad dressing, topping for roasted vegetables, and even occasionally a dipping sauce for roasted or grilled chicken, pork, or seafood.
And though it’s typically a tad more than 3 tablespoons, I always count on using two limes, and pending how spicy the chile paste (or garlic chile paste) jar happens to be this time around, may use a bit more to spice things up.
1/4 cup avocado oil (or EVOO)
3 tbsp fresh lime juice (use two medium limes, see above)
2 tbsp rice wine vinegar
1 tbsp good fish sauce
1 tbsp fresh chile paste or chile garlic paste
3/4 tsp salt (or more to taste)Optional
2-3 tbsp chopped cilantro leaves
1/2 tsp brown sugar
This one couldn’t be easier, all you do is combine the first six ingredients in a small bowl and whisk to combine, pour over your slaw, salad, vegetables, or into small bowls for dipping. Best made right before use.
Enjoy.
