This traditional Thai salad dressing recipe comes together in just 10 minutes and delivers a spicy, tangy punch you’ll want to drizzle on everything. We call it nam yum in Thailand, and this gluten-free version is incredibly versatile!
Tip: This recipe also works great as a seafood dip, but I usually use it to toss together Thai salads like Yum Neua or seafood salad in a matter of minutes.
Thai salad dressing is made of fish sauce, lime juice, chili, and sugar. It has a sweet, salty, spicy, and tangy flavor and is used to dress Thai-style salads known as yum.
How to use this dressing
In Thai cuisine, there are three main types of salads:
- As inches – grated green papaya salads
- Larb – minced meat salads
- Yum (yam) – mixed ingredient salads with a spicy, tangy dressing (often with seafood, meat, or glass noodles)
This homemade Thai dressing is made specifically for yum-style salads.
Yum salads are typically packed with fresh herbs and crunchy vegetables like green onions, coriander, tomatoes, onions, and celery. The flavor depends heavily on the type of protein you add.
For example, um of this is a foolish (mango) will taste completely different from Yum Tunaeven though the dressing stays nearly the same!
That’s the beauty of this Asian vinaigrette: you can mix and match it with your favorite vegetables, proteins, or even toss it with glass noodles. Just prep your veggies, cook your meat, and toss everything together with the dressing!
Ingredient notes and substitutes
Check out the ingredient tips and step-by-step images below, or scroll straight to the recipe card if you’re ready to begin!
- Fresh chili peppers (2) – I use Thai Jinda chilies, which are pretty spicy. Adjust the type or amount to match your spice preference.
- Coriander root (1) – Adds a deep, earthy flavor that’s stronger than the leaves.
- Pickled garlic juice (1 1/2 tbsp) – Found in jars of Thai-style pickled garlic. Look for it at Asian grocery stores or markets, or get it on Amazon.
- Fresh lime juice (5 tbsp) – The sour flavor is key in yum salads.
- Palm sugar (1/2 cup) – I haven’t tested this recipe with brown or white sugar.
- Chili sauce (1 1/2 tbsp) – Any store-bought version works, or use my homemade hot sauce for a healthier sriracha-style option.
- Fish sauce (3 tbsp + 1 tsp) – My go-to is Megachef brand.
- Garlic (3 cloves)
How to make Thai salad dressing
Step 1: Start by crushing the garlic and coriander root with a mortar and pestle (or use a food processor if that’s easier).
Step 2: Add the chilies and pound until broken down, then add the palm sugar and keep pounding until it dissolves.
Step 3: Use your pestle to stir in the pickled garlic juice, fish sauce, chili sauce, and fresh lime juice until everything is well mixed. Make sure to taste-test the dressing before using it, and adjust the flavors to your taste if needed!
Storage
Store the dressing in an airtight container or mason jar in the fridge for up to 3 days. The flavors will deepen as it sits, but always check for freshness before using.
More ideas for using this sauce
You can use this sauce in any yum-style salad like yum kai dao or yum takrai. Or use it as a dipping sauce for seafood or grilled meat!
Now you know how to use and make this Thai salad dressing recipe! If you made it, I’d love to hear how it turned out! Leave a comment or a quick star rating below, and follow me on Facebook, Instagramand Pinterest.
Thai Salad Dressing Recipe (Nam Yum Sauce)
Prep this Thai salad dressing recipe in 10 minutes using fish sauce and lime juice for a quick and punchy flavor boost.
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Use a mortar and pestle (or food processor) to crush the garlic and coriander root into a rough paste.
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Add the fresh chilies and continue pounding until combined.
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Add the palm sugar and pound again until it’s mostly dissolved.
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Stir in the pickled garlic juice, fish sauce, chili sauce, and fresh lime juice using your pestle or a spoon.
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Taste and adjust the flavors if needed. Enjoy!
- Use the nutrition card in this recipe as a guideline.
Calories: 69kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 743mg | Potassium: 91mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 85IU | Vitamin C: 14mg | Calcium: 16mg | Iron: 0.2mg