Spicy Chilli & Ginger Dressing & Marinade | Olives Et Al

Olives Et Al Spicy Chilli & Ginger Dressing & Marinade A devilishly good chilli and ginger dressing - originally created for Thai crab cakes - for dipping, dressing or generally spicing things up. Olives Et Al's most punchy dressing in the range. Extra virgin olive oil and grape vinegar are the base, then soy sauce, ginger purée, garlic, real chilli and a hint of lemongrass take it firmly East. Tomato purée and Dijon mustard pull it all together - it's zingy with that fuzzy, slightly numbing chilli warmth. Created for Thai crab cakes but equally good as a dipping sauce for fishcakes, drizzled over noodle salads, stirred through mashed potato, sloshed over new potatoes, or used as a marinade for chicken or pork before grilling. 250ml bottle. Made by Olives Et Al in Dorset Extra virgin olive oil base with soy sauce and grape vinegar 3% ginger purée with real chilli and lemongrass Garlic, Dijon mustard and tomato purée Dressing, marinade and dipping sauce in one bottle Ingredients Extra Virgin Olive Oil, Rapeseed Oil, Water, Grape Vinegar (Sulphites), Soy Sauce (Water, Soy Beans, Salt, Sugar, Wheat Flour), Tomato Puree, Sugar, Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt, Preservative: Sodium Bisulphite), Ginger Puree 3%, Garlic Puree, Chilli Fingers 1%, Lemongrass Arome. Allergens in bold. Nutritional Information Per 100g: Energy 1108 kJ / 268 kcal | Fat 24g (of which Saturates 3g) | Carbohydrates 11g (of which Sugars 8g) | Protein 2g | Salt 3g FAQs How spicy is it? Medium-warm rather than fiery. There's a clear chilli kick with that fuzzy ginger warmth, but the soy and tomato keep it balanced. What's it best with? Crab cakes, fish cakes, prawn dishes, Asian-style noodle salads, grilled chicken or pork, and anywhere you'd reach for a chilli sauce. Is it vegan? Yes, all the ingredients are plant-based. Does it contain wheat or soy? Yes - the soy sauce contains both, so it's not suitable for those avoiding gluten or soy. Can I use it as a stir-fry sauce? It's designed primarily as a dressing/marinade/dip rather than a cooking sauce, but a spoonful added at the end of a stir-fry works really well.