Ingredients

• 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

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Instructions

1. In a small bowl, whisk the sambal with the orange juice and rice vinegar. Gradually whisk in the oil and season with salt.
2. The sambal-vinaigrette can be refrigerated for up to 2 days. Whisk before serving to re-emulsify.