Mark DuMond had a hankering for a taste of Asian, and decided to make something based on what we had on 
hand.
Voila -- a fresh tasting Asian dressing with distinct melding of citrus, soy, sesame and peanut. Hell, if we'd had some fresh ginger laying around, we probably would've added that too.
This is good on some simple mixed salad greens, and add whatever you like (tomatoes, cucumber, soybeans, sunflower seeds, onions, grated carrot, you name it).
2 Tbsp. peanut butter
2 Tbsp. freshly squeezed lime juice
2 Tbsp. soy sauce (we use "reduced sodium")
1 Tbsp. dark sesame oil
1 tsp. sriracha hot Asian chili sauce
1 cup canola oil
Place all ingredients in a small blender or food processor and buzz well to
combine. This recipe makes about a cup-and-a-half of dressing. Store leftover dressing in a tightly sealed jar and refrigerate for later use.
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hand.Voila -- a fresh tasting Asian dressing with distinct melding of citrus, soy, sesame and peanut. Hell, if we'd had some fresh ginger laying around, we probably would've added that too.
This is good on some simple mixed salad greens, and add whatever you like (tomatoes, cucumber, soybeans, sunflower seeds, onions, grated carrot, you name it).
2 Tbsp. peanut butter
2 Tbsp. freshly squeezed lime juice
2 Tbsp. soy sauce (we use "reduced sodium")
1 Tbsp. dark sesame oil
1 tsp. sriracha hot Asian chili sauce
1 cup canola oil
Place all ingredients in a small blender or food processor and buzz well to
combine. This recipe makes about a cup-and-a-half of dressing. Store leftover dressing in a tightly sealed jar and refrigerate for later use. 
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