1. In a medium sized bowl, combine Thai chili and ginger sauce, vegetable oil, and lime juice.
2. Add fish sauce, and sugar. Give it a good whisk.
3. Serve Thai chili and ginger vinaigrette over green salad.
You can also serve vinaigrette with Asian slaw or steamed vegetables.
Roll lime with pressure before extracting juice. Rolling will release juice from the membranes of any citrus fruit.