- 1 tablespoon sambal oelek chili paste
- 2 tablespoons fresh orange juice
- 2 tablespoons rice vinegar
- 1/4 cup grapeseed or other neutral oil
- 1/4 teaspoon kosher salt
- In a small bowl, whisk the sambal with the orange juice and rice vinegar. Gradually whisk in the oil and season with salt.
- The sambal-vinaigrette can be refrigerated for up to 2 days. Whisk before serving to re-emulsify.