This quick and easy recipe for allergy free chilli and lime dressing made without sesame or nuts is a family favourite. If you love the tangy taste of lime and chilli together, but avoid Asian-style salad dressings because of allergies, then you’ll love this recipe too. It’s sesame free, nut free, soy free, wheat free, gluten free and vegan too. Use it to add delicious tangy and spicy flavour to more than just salads.
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Jump to RecipeChilli? Or chili?
First things first, is it chili or chilli? Here in Australia, and in the UK and other Commonwealth countries, we spell chilli with two ‘l’s. In the US, it usually is written as ‘chili’ with only one. And in Spanish speaking countries it’s often ‘chile’. Which ever way you spell it, we are definitely referring to the delicious hot and spicy small chilli peppers. These fiery red peppers go beautifully with the tangy flavour of fresh limes and are a popular combination in Thai recipes.
Allergens in salad dressings
Chilli and lime is a popular combination all around the world, but is often found in Asian food (especially Thai food) or Mexican cooking.
Asian-style salad dressings (such as Chinese, Thai, Japanese) often contain common allergens. These can include soy and wheat (in soy sauce), fish or shellfish (in fish sauce), sesame (as sesame oil or seeds) or peanuts.
Some Asian-inspired chilli and lime sauces or dressings are made with sesame oil. Sesame oil has a distinct flavour – especially if it is roasted – that can taste quiet nutty. While sesame isn’t used as commonly in Thai cooking, peanut oil or soy oil is often used instead.
Luckily it is easy to make a delicious allergy free chilli and lime dressing without either sesame oil or nut oil if you have food allergies.
How to use chilli and lime dressing
Our chilli and lime dressing pairs perfectly with salads. You can use it to add some tangy flavour to any green salad. We also love to use chilli and lime dressing to add flavour to:
- steamed green vegetables like snow peas and sugar snap peas;
- Asian style salads;
- fish and prawns (shrimp) (if you are not allergic to seafood);
- noodle salads;
- pasta salad;
- marinade for chicken;
or even as a dipping sauce for rice paper rolls (cold rolls) or spring rolls. Chilli and lime is also delicious with slices of fresh mango.
Chilli and lime dressing ingredients
To make this allergy-friendly chilli and lime dressing, you’ll need:
- 1/2 cup freshly squeezed lime juice (juice of approximately 3 limes)
- 1/2 cup of canola oil or light olive oil
- 2 Tablespoons rice wine vinegar*
- 1 long red chilli pepper, seeds removed and finely diced
- 1 clove garlic, peeled and finely minced
- 2 Tablespoons white sugar
- salt and pepper to taste (*omit salt if using seasoned rice wine vinegar)
If possible, always use freshly squeezed lime juice in this dressing recipe for the best flavour.
Method
There are two easy ways to make salad dressing. You can either add the ingredients to a small bowl and whisk together to combine, or you can just make your dressing in a small glass jar. Using a jar is so easy and has the bonus of being ready to put straight into the fridge to store. Make sure to choose a jar with a well fitting lid, like a small mason jar.
Cut the fresh red chilli along the length and remove the seeds and discard. (If you love hotter flavours, feel free to leave the chilli seeds in!) Finely dice the chilli.
Peel the clove of garlic and finely mince or grate.
Halve the limes and extract juice with a citrus juicer, adding the juice to the glass jar. Add the oil to the jar together with the rice wine vinegar, chopped chilli, minced garlic and the sugar. If you are using unseasoned rice wine vinegar, add a small pinch of salt to taste. (Seasoned rice wine vinegar already contains salt).
Replace the lid, tighten and shake the jar well to thoroughly combine all of the ingredients.
(If you are using a bowl instead of a jar, add all of the ingredients to your bowl and whisk the ingredients with a small whisk to combine thoroughly.)
Your chilli and lime dressing is now ready to use, or store in the fridge for later.
This recipe makes enough dressing for a salad for around 6 people (just over a cup). If you need a larger quantity, just double the ingredient quantities and prepare your dressing in a larger jar.
Prepared chilli and lime dressing will keep in the airtight jar in the fridge for a week to 10 days. Shake well before use.
More allergy-friendly recipes
Looking for more salad dressing inspiration? We’ve put together a huge collection of 25 of the best allergy free salad dressings.
If you love chilli and lime, you’ll love our fresh tomato salsa too. Or for a sweeter recipe with fresh limes, try our egg and dairy free lime and coconut cake. Make sure to check out all of our allergy-friendly recipes on our recipe page.
Allergy Free Chilli and Lime Dressing (without sesame, vegan)
Equipment
- 1 Sharp knife
- 1 chopping board
- 1 Citrus juicer
- 1 small glass jar (or small bowl and whisk)
Ingredients
- 1/2 cup light olive or canola oil
- 1/2 cup freshly squeezed lime juice (about 3 limes)
- 1 Tablespoons rice wine vinegar
- 1 red chilli (hot pepper), seeds removed and finely chopped
- 1 clove garlic, finely minced
- 2 Tablespoons white sugar
- small pinch of salt to taste (omit if using seasoned rice vinegar)
Instructions
- There are two easy ways to make this dressing. You can either add the ingredients to a small bowl and whisk together to combine, or you can just make your dressing in a small glass jar. Using a jar is so easy and has the bonus of being ready to put straight into the fridge to store. Choose a jar with a well fitting lid, like a small mason jar.
- Cut the fresh red chilli along the length and remove the seeds and discard. (For a hotter flavour, feel free to leave the chilli seeds in). Finely dice the chilli.
- Peel the clove of garlic and finely mince or grate.
- Halve the limes and extract juice with a citrus juicer, adding the juice to the glass jar. Add the oil to the jar together with the rice wine vinegar, chopped chilli, minced garlic and the sugar. If you are using unseasoned rice wine vinegar, add a small pinch of salt to taste. (Seasoned rice wine vinegar already contains salt).
- Replace the jar lid, tighten and shake the jar well to thoroughly combine all of the ingredients.
- NOTE- If you are using a bowl instead of a jar, add all of the ingredients to the bowl and whisk the ingredients with a small whisk to combine thoroughly.
- Use chilli and lime dressing immediately or store in the fridge for later. If using later, shake well before use.
