Peanut Lime Vinaigrette

When we think about peanut sauce, many of us think about Thai cuisine. The sweet, creamy sauce made with peanut butter and coconut milk for dipping salad rolls into, or pouring over your Pad Kee Mao as the servers give you strange looks. You know, the stuff that makes you abandon all etiquette and use your fingers to scrape the last of it from the bowl.

Yeah, that peanut sauce.

Well, come to find out, it’s not really Thai, at least not the type we’re familiar with. Peanut sauce is typically served with satay, a grilled, skewered meet appetizer that comes from Indonesia and the Malaysian peninsula. Traditional peanut sauce is made with chopped, roasted peanuts but still delicious enough to make you want to rudely lick the bowl clean.

This Peanut Lime Vinaigrette dressing is equally delicious. Less sweet, more tangy, it goes perfect with garden salad. We use it with our Thai-Inspired Garden Salad, but it would go well as a dressing for coleslaw or as a dipping sauce for crudité.

Just be careful trying to lick the remnants from the blender.

Peanut Lime Vinaigrette

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Servings:

Ingredients

• 1/2

  cup

  grapeseed oilcan be substituted with safflower, canola, or light olive oil

  1/2

  cup

  grapeseed oilcan be substituted with safflower, canola, or light olive oil

• 2

  tbsp

  peanut butter

  2

  tbsp

  peanut butter

• 1

  tbsp

  rice vinegar

  1

  tbsp

  rice vinegar

• 1

  tbsp

  tamarican be substited with soy sauce

  1

  tbsp

  tamarican be substited with soy sauce

• 2

  tsp

  Sriracha sauce

  2

  tsp

  Sriracha sauce

• 1

  tsp

  sesame oil

  1

  tsp

  sesame oil

• 1

  tsp

  brown sugar

  1

  tsp

  brown sugar

• 1

  tsp

  gingergrated

  1

  tsp

  gingergrated

• 1

  clove

  garlicchopped

  1

  clove

  garlicchopped

• 1

  limejuiced

  1

  limejuiced

Instructions

1. Combine ingredients in blender or food processor.
2. Blend until smooth.

 

 

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