A dressing for all seasons - part 1

I reckon that the perfect salad dressing should go as beautifully with grated carrots (as in the photo) as it does with salad leaves, and this one fits the bill perfectly - making it really good for the months of April and May when the weather here in the UK can turn from hot and sunny to cold and wet in the same day, and you're not quite sure if you want warm comfort food or light, summery dishes.

SOY AND LIME DRESSING
3 tsp tamarind paste (find it in jars in all the larger supermarkets)
2 tbsp sesame oil
1 tsp fish sauce
2 tsp soy sauce
Juice of a half a lime
1 tbsp runny honey

Simply whisk together and it's ready to use. It will keep in the fridge for up to a week, but don't dress the salad until you're just about to serve it or everything will go a bit limp.

Serve with grated carrots, garnished with chopped fresh parsley and toasted sesame seeds - or with any other salad you fancy. It also works really well as a marinade for chicken or white fish


COOKS' PLOT TIP: More versatile salad dressings to follow in 'A dressing for all seasons' parts 2 and 3 over the next few weeks...

** If you'd like to get in touch about this or any other recipe, you can now email me at:
 a-cooks-plot@gmx.co.uk

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