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.
If the dressing is too runny for you (which could be the case if you use buttermilk instead of kefir), whisk in 1/4 to 1/3 of sour cream and adjust the seasonings to taste.
Sriracha buttermilk dressing should not be frozen, but if stored in an airtight container in the refrigerator, the dressing will last for a week.
The Sriracha dressing is intriguing. Thanks for the recipe.
hmmmmm my husband loves sriracha. i think i might use this dressing as a marinade for making oven fried chicken, marinating the chicken in the dressing then coating with breadcrumbs and baking…
Laurel – That is one of the best ideas I’ve ever heard! Buttermilk marinade for fried chicken — why didn’t I think of that!?!
if this is by chang, i hope you give him credit
Ooh yeah, Laurel is onto something here. Congratulations to the winners – what a cute prize!!! ^_^
Anonymous – Actually, had to go and find what you might have referred to in my Momofuku cookbook. Didn’t find it the first time. Then looked under “buttermilk” and found a 4-line Buttermilk Dressing recipe on p. 242. Still didn’t get it until going through the ingredient list and found 1/4 teaspoon of sriracha at the bottom of it. Further reading also revealed that the sriracha Chang recommended was the Huy Fong “rooster sauce” which is not used here.
So, in short, no.
Adding Sriracha to stuff is not a David Chang thing; it’s a very common Asian, especially Thai, thing. If I was to credit anyone, it would be the entire population of Thailand who have a habit of adding our Sriracha to western food items to make them more palatable to us.
But thank you so much for bringing this to my attention. Plagiarism and failure to give credit are things that irk me too.
Would never have thought of adding sriracha to buttermilk! Sounds like a great spicy dressing!
Wow, sriracha, great way to spice up the buttermilk sauce
I just bookmarked this dressing–can’t wait to try it!
If you can’t get Thai sriracha, and haven’t gotten around to making it from scratch, would the other kind work in a pinch?
Heather – I would think so, but you may want to add much much less since Huy Fong “Rooster Sauce” is thicker and more spicy. Instead of 1/4 cup, I would start with a tablespoon at the most, then work my way up if more is needed. Also, you may find that a tiny bit of honey makes it better too since Thai Sriracha is a bit sweeter than Huy Fong sauce.
I just made this dressing w/ the Hung Fong Sriracha. I used it as a dip for my Baked Turkey Egg Rolls from Iowa Girl Eats. Tasted great but for dip purposes I will add sour cream and use less buttermilk next time. Will using this dressing on my salad next week with some grilled chicken. Thanks!