Name: Thai Salad Dressing Recipe (Nam Yum Sauce)
Cook time: 10 min
Total time: 10 min
Ingredients: 5 tbsp fresh lime juice; 3 tbsp + 1 tsp fish sauce; 1 1/2 tbsp pickled garlic juice; 1/2 cup palm sugar; 1 coriander root; 2 chilies (adjust to taste); 3 cloves of garlic (peeled); 1 1/2 tbsp chili sauce

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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!

Bowl of sour Thai salad dressing on banana leaf with floral decor.

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:

Som tum – 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.

Thai dressing with glass noodle salad, fresh vegetables, and spicy chilies on a traditional Thai setting.

For example, yum mamuang (mango) will taste completely different from yum tuna, even 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!

Top-view of ingredients for Thai salad dressing: chili sauce, lime juice, palm sugar, coriander root, garlic, fish sauce, garlic water, and fresh chili peppers.

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).

Garlic and coriander root being ground in stone mortar.

Step 2: Add the chilies and pound until broken down, then add the palm sugar and keep pounding until it dissolves.

Ingredients like chili, garlic, and coriander root in a stone mortar for Thai dressing.

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!

Thai salad dressing prepared in a mortar.

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, Instagram, and Pinterest.