Peanut Lime Ginger Vinaigrette

By contessawannabe

This dressing was shared with me several years ago by an Epi forum member. It's so delicious I could cry. We use it mainly on Asian cabbage salad (shredded Napa, carrots, radishes, sliced scallions, cuke, torn cilantro, basil & mint leaves) - but it could also work on Asian noodles

Ingredients

• 1 " chunk of peeled fresh ginger
• 1 very large or two smaller garlic cloves
• 1 minced serrano chili (or 1 tsp Thai chili sauce or Sriracha)
• 2 tbsp fresh cilantro
• 1-1/2 tbsp peanut butter
• 3 tbsp lime juice (from one juicy lime)
• 1-1/2 tbsp rice vinegar
• 1-1/2 tbsp soy sauce
• 1-1/2 tsp light brown sugar
• 2/3 cup canola oil
• 1 tbsp sesame oil
• Salt to taste

Details

Adapted from epicurious.com

Preparation

Step 1

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.

Read More http://www.epicurious.com/recipes/member/views/PEANUT-LIME-VINAIGRETTE-50042009#ixzz2IZfcniIt