Prep 10 mins
Cook 0 mins
This is a thick vinaigrette that can also be used as a dipping sauce. I made it for a green salad with mixed lettuces, thin onion rings, tomato, mandarin orange sections and grilled chicken. I added chow mein noodles for crunch. But this dressing would also make an excellent dipping sauce for wontons, Asian meatballs, or whatever. If you can't find the chili paste, just leave it out; it adds an enjoyable spice and hotness in the background though.
- 1 1⁄2 tablespoons peanut butter
- 1⁄4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 1 tablespoon shallot, minced
- 1 teaspoon chili paste (to taste)
- 1 tablespoon sesame oil
- 1⁄4 cup peanut oil
- salt & freshly ground black pepper
- Cream together peanut butter, soy sauce and brown sugar.
- Add lime juice, vinegar, ginger, shallot and chili paste. Stir vigorously to combine.
- Whisk in sesame oil and peanut oil.
- Season with salt and pepper.