I really love this dressing drizzled on some chopped up grilled chicken and pad thai noodles. I just toss it until the chicken and noodles are well coated. Next I garnish it with crushed peanuts, cilantro, and chives. You can omit the chicken if you want to keep this vegetarian.
Sesame Peanut Salad Dressing
Makes 1 cup
Makes 1 cup
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2/3 cup store-bought of homemade peanut butter
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½ cup rice wine vinegar
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½ cup orange juice
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4 tablespoons low sodium soy sauce
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1 tablespoon grated fresh ginger
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2 tablespoons sesame oil
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½ cup olive oil
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1 teaspoon minced fresh garlic
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1 teaspoon table salt
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Combine the ingredients in a medium metal bowl and whisk until smooth. The dressing will keep in the refrigerator for up to two weeks.