Chili Lime Vinaigrette Dressing

Chili Lime Vinaigrette Dressing

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Amanda Sheumaker 0

"I got this recipe from a lady who always serves it with a grilled salmon and leafy greens salad, using feta crumbles, red onions, and carrots. If you don't want it as spicy, you can cut back on the red pepper flakes but we love it just the way it is."
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8 h 10 m servings 47 cals
Serving size has been adjusted!

Original recipe yields 62 servings



  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.


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You can easily cut back WAY back on the oil by the way. Cheers!

I marinated steak with this and it was so good! Instead of crushed red pepper, I substituted sliced habanero peppers which added a great kick to the sauce

Tasty dressing. A tip; if you don't need 7 cups of dressing (!), I scaled the recipe to 9 servings without too many weird fractions. I subbed garlic powder for fresh garlic. Also I used bottled ...

This is the BEST dressing yet. I've marinated chicken and fish with it before grilling. Put it on "bowl" meals of salad greens, pinto beans, spanish rice, tomatoes, red onion, pico de gallo, a...

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