Khmer Dressing for Salad

This is the basis of the recipe for basic Khmer salad dressing.
Today we use it for salad, but the same dressing can be used for a variety of local salads such as green mango, lotus stem, green papaya, banana blossom and mix salad.
The dressing also makes a great dipping sauce for the fresh spring rolls.
Course Sauce
Servings 2 portions


  • 3 pieces shallots chopped
  • 3 pieces garlic chopped
  • 1 piece red chilli seeds removed
  • 1 piece smal red chili
  • 4 tbsp white or palm sugar
  • 3 tbsp fish sauce
  • 1 tbsp salt
  • 15 ml fresh lime juice
  • 15 ml water


  • 1. On the heat in a saucepan, put the palm sugar until it golden brown, then add the onion, shallot, garlic and red pepper until you get a good smell. Finally add clear water, fish sauce and salt and let reduce a little.
    2. Pouring into a mixing bowl.
    3. Stir continuously until the sugars are dissolved. Add the lime juice.
    4. Let cool before using. The dressing can be stored in the refrigerator for 4 days.