Peanut Vinaigrette Recipes

KALE SALAD WITH PEANUT VINAIGRETTE

Steps:

• For the peanut vinaigrette: Whisk together the peanut butter, vinegar, honey and sesame oil in a small bowl until smooth. Whisk in the canola oil and season with salt. Refrigerate in an airtight container until ready to serve.
• For the kale salad: Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
• Spread the garbanzo beans on the prepared baking sheet, rolling them lightly over the paper towels to remove excess liquid. Remove the paper towels, add the olive oil, and toss the garbanzos to coat. Bake until the garbanzos are deep golden brown and crispy, 25 minutes. Season immediately with salt. Let cool completely.
• Combine the carrots, radishes, kale, cucumbers and peppers in a large bowl; season with salt. Dress the salad with about a third of the dressing; since the kale is such a sturdy green, it can be dressed an hour or two ahead. (Refrigerate the remaining dressing to use on other salads or as a marinade.) Just before serving, toss with the crispy garbanzo beans and roasted peanuts.

PEANUT VINAIGRETTE

Steps:

• Peel and finely chop the garlic and shallots. Rinse the chili, remove the seeds, and finely dice.
• Puree the shallots, garlic, penut butter, and roasted peanuts. Mix in the sambal oelek, chili, sugar, soy sauce, lemon juice, sesame oil, and yogurt. Season to taste, and serve.

PEANUT-LIME VINAIGRETTE

Steps:

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

QUICK PEANUT VINAIGRETTE

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.

GRILLED PRAWNS WITH A SPICY PEANUT-LIME VINAIGRETTE

Steps:

• Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
• Preheat a grill for medium-high heat.
• Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
• Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.

ASIAN PEANUT VINAIGRETTE

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.

PEANUT DRESSING

Steps:

• Whisk together peanut butter and orange juice until smooth.
• Add in garlic, tamari, vinegar, maple syrup and ginger and whisk until smooth.

PEANUT LIME VINAIGRETTE

Steps:

• Drop the ginger and garlic through feed tube of food processor with the motor running. Then process everything else except the oils, scraping down the sides. Slowly drizzle the canola and sesame oil through the feed tube until emulsified. Keeps well in fridge for a few days, if you can resist it that long!