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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
1 tablespoon fresh ginger, grated |
2 garlic cloves, minced |
1 serrano chili, chopped |
3 tablespoons fresh cilantro leaves |
1 1/2 tablespoons unsalted creamy peanut butter |
3 tablespoons fresh lime juice |
1 1/2 tablespoons rice vinegar |
1 1/2 tablespoons soy sauce |
1 tablespoon light brown sugar |
2/3 cup peanut oil |
1 pinch salt, to taste |
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.
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