Dressing

·         2 tbsp sherry vinegar (30 ml)

·         2 tbsp lime juice (30 ml)

·         2 tbsp orange juice (30 ml)

·         2 tbsp lemon juice (30 ml)

·         2 tsp ginger juice (grate ginger and squeeze out the juice) (10 ml)

·         1 tsp fish sauce (5 ml)

·         ½ to 1 fresh Thai chile, minced or to taste

·         3 to 4 tbsp. honey, enough to taste and balance the sour (45 to 60 ml)

·         1 tsp finely chopped fresh Thai basil (5 ml)

·         1 tsp finely chopped fresh coriander (5 ml)