Total Time
35mins
Prep 35 mins
Cook 0 mins

This is my variation of the vinaigrette from Noodle Salad with Peanut-Lime Vinaigrette. I used peanut oil instead of canola and sesame oil because I like the flavour. I also added a bit more sugar because I tend to lean toward sweeter things. If you'd prefer less sweetness cut the sugar by half.

Ingredients Nutrition

Directions

  1. Place all ingredients but the oil and salt in a food processor. Pulse until everything is combined.
  2. Drizzle in the oil with the processor on low.
  3. Scrape the sides of the bowl and chill for half hour before serving.
  4. Goes great on noodles or a light salad.
Most Helpful

5 5

Made this with one substitution, a poblano for the serrano chili that was listed, so that cut back considerably on the heat, which was fine with us! Quite a combo, & much different than other vinaigrette's we've had! Tried it first on a salad & then on the suggested noodles, & both were very tasty! Thanks for sharing! [Tagged, made & reviewed in Every Day Is a Holiday]