A little bit of cool and refreshing. A little bit of spicy. A little bit of tangy. A little bit of sweet. Just a tad of garlicky. Thai Sriracha meshes so well with cultured dairy. Who knew? This refreshing Sriracha buttermilk dressing is best served over fresh greens or raw vegetables that are cool and crunchy such as radishes, celery, or cucumbers. I also have a feeling it would be delicious when used with a smoky component in a composed salad; e.g. smoked cheeses, grilled or roasted corn, roasted asparagus.
But since we’re announcing the winners of Beet ‘n Squash YOU! Battle Radish, I drizzled some over thinly-sliced fresh radishes. It was such a simple and delicious side dish.
Whisk together one cup of full-fat plain kefir or buttermilk, 1/4 cup of commercial or homemade Thai Sriracha (this recipe requires Thai Sriracha not the Rooster sauce; if you make this with American Sriracha or Rooster Sauce, it will be WAY too spicy), 1 tablespoon of mayonnaise, 1 teaspoon of salt, 1 tablespoon of finely-chopped chives, and a few grinds of white or black pepper. This makes about 1 1/4 cups of dressing which can also be used as a dipping sauce.
Sriracha buttermilk dressing should not be frozen, but if stored in an airtight container in the refrigerator, the dressing will last for a week.