
Sambal-Orange Vinaigrette
['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.
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