Peanut butter, ginger, and soy sauce give an Asian flair to this quick salad dressing. This dressing will keep for 2 or 3 weeks tightly sealed and refrigerated.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 3 Tablespoons peanut butter, at room temperature
- 1/4 cup water
- 1 garlic clove, minced or pressed
- 1/2 to 1 fresh chile, minced, seeds removed for a milder heat
- 2 Tablespoons cider or rice vinegar
- 1 Tablespoon honey
- 1 Tablespoon soy sauce
- 1/4 cup diced tomatoes
- 2 teaspoons grated fresh ginger root
- 2 Tablespoons chopped fresh cilantro
- 2 teaspoons fresh lemon juice
Preparation:
In a blender, puree peanut butter, water, garlic, chile, vinegar, honey, soy sauce, tomatoes, ginger, cilantro, and lemon juice until smooth and creamy.
Serve chilled on fresh young spinach with mung sprouts and grated carrots or your choice of salad greens.
This dressing will keep for 2 or 3 weeks tightly sealed and refrigerated. If it separates, shake it well until blended.
Yield: about 1 cup
Recipe Source: Moosewood Restaurant Low-Fat Favorites (Clarkson Potter/Publishers)
Reprinted with permission.
Serve chilled on fresh young spinach with mung sprouts and grated carrots or your choice of salad greens.
This dressing will keep for 2 or 3 weeks tightly sealed and refrigerated. If it separates, shake it well until blended.
Yield: about 1 cup
Recipe Source: Moosewood Restaurant Low-Fat Favorites (Clarkson Potter/Publishers)
Reprinted with permission.
