Asian Peanut Vinaigrette Recipes

QUICK PEANUT VINAIGRETTE

Quick Peanut Vinaigrette image

This Asian-style dressing can also be used as a marinade for grilled shrimp, chicken, or pork, or as a tangy sauce for cold rice or soba noodles tossed with carrots, bean sprouts, and toasted peanuts.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 8

Ingredients

4 tablespoons unsalted peanuts
Juice of 1 lime
1/4 cup rice-wine vinegar
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil

Steps:

In a blender, puree peanuts, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds.
With the machine running, slowly add vegetable oil in a steady stream, and continue blending until dressing is emulsified and slightly thickened.

ASIAN PEANUT VINAIGRETTE

Asian Peanut Vinaigrette image

A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy.

Provided by chefschwantz

Categories Salad Dressings

Time 10m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons lemon juice (may substitute lime or orange)
3 tablespoons seasoned rice vinegar
2 tablespoons fish sauce
1 tablespoon water
1 tablespoon dark sesame oil
1 tablespoon creamy peanut butter
1 tablespoon sugar
1 teaspoon ground ginger
1 teaspoon granulated garlic
red pepper flakes (to taste)

Steps:

Combine the wet and dry ingredients in a mixing bowl.
Wisk together until thoroughly mixed.
Use immedately or refrigerate for up to 7 days.

ASIAN VINAIGRETTE SALAD DRESSING

Asian Vinaigrette Salad Dressing image

This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe.

Provided by DangerBun

Categories Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons rice wine vinegar
1 tablespoon sugar
3 tablespoons soy sauce, pref. low-sodium
1 tablespoon ginger, fresh grated
1/2 teaspoon garlic, fresh minced
2 tablespoons sesame oil
1/2 cup peanut oil or 1/2 cup grapeseed oil
1 tablespoon sesame seeds, lightly toasted
1 tablespoon scallion, chopped (green onions)

Steps:

Mix first 5 ingredients in a bowl or food processor.
If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
If using a food processor, leave it running while you drizzle in the oil.
When dressing is well combined, add sesame seeds and scallions.
Serve immediately or refrigerate and use within a week.

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