Peanut Lime Vinaigrette
- 1/4 cup creamy peanut butter
- 1 lime, zested and juiced
- 1/8 cup rice wine vinegar
- 1/4 cup mirin*
- 1 Serrano chili, seeds removed and chopped
- 1/2 tsp. ground ginger
- 1/2 tsp. minced garlic
- 1 Tbsp. soy sauce
- 1 tbsp water
- 1 tsp. fish sauce
- 2 Tbsp. peanut oil
- 1/2 Tbsp. fresh cilantro, chopped
- 2 Tbsp. unsalted peanuts, chopped
- salt to taste
*Japanese sweet cooking wine
Combine the first ten ingredients in a food processor or blender and process until blended.
Slowly drizzle in the peanut oil and blend to combine. Add the cilantro and blend for a few seconds until combined. Season all to taste with salt and stir in to the roasted peanuts.
Keep refrigerated until serving.
By Deeli from Richland, WA
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