Spicy peanut dressing
From Lori, Yorkville CSAThis works particularly well over raw or cooked Asian greens like mizuna or bok choy. You can also toss this with Asian noodles and top with chopped scallions. It should keep for a week tightly covered in the refrigerator.
Equipment
- Blender
Ingredients
- ½ Cup peanut butter
- 2 TBS soy sauce
- ¼ Cup sesame oil
- 3 TBS rice vinegar
- 2 TBS finely chopped garlic or scape
- 2 TBS finely chopped scallions
- 2 TBS grated peeled fresh ginger
- 1 ½ tsp Asian chili paste or 1 tsp dried pepper flakes
- 1 TBS hoisin sauce or substitute your favorite Chinese sauce (Hunan, Szechuan, garlic, etc.)
- Juice of 1 lime
- ¾ Cup water
Instructions
- Combine all ingredients in a blender. Pulse until combined and store in a tightly covered jar.