Ginger Peanut Vinaigrette
When I make this recipe, I do it according to intuition. I’ve never made it exactly the same twice, and as you become familiar with the flavors you can experiment not only with quantities, but with additional ingredients as well.
1/2 cup whole peanuts (shelled and skins removed) (- or even almonds!)
1 / 4 cup fresh peeled ginger
2 – 3 cloves of fresh raw garlic
1 heaping tablespoon of peanut butter
2 tablespoons of black sesame oil (regular sesame oil would also do)
3 tablespoons rice wine vinegar (an additional tbsp. can be added according to your taste preferences).
3 tablespoons of honey
2 tablespoons of soy sauce (an additional tbsp. can be added according to your taste preferences)
1 tablespoon of dried chili flakes (I use Gochugaru which is a mild Korean chili) depending on your spice tolerance and the spice of your chili flakes, adjust accordingly
Grapeseed oil, added during blending process to smooth out dressing. Water can even be added if you want a thinner dressing.
Additionally, feel free to play around with ingredients, some other great additions would be:
Shredded dry coconut
Japanese Miso Paste
Fresh lime juice
Lemongrass (finely diced)
Fresh green apples
1. Place peanuts, fresh ginger and garlic in food processor and finely chop
2. Add all additional ingredients and continue to process
3. Add grapeseed oil slowly to mixture while blending, or water if you want a thinner dressing.
Once the mixture is well blended, taste it! it should be sweet, salty, tangy and a little spicy. If it is not sweet enough add more honey or apple, if it is too sweet add more of the non-sweet ingredients. If it needs more salt add more soy sauce, more tang add more rice-wine vinegar or lime juice, and if it needs more spice add chili. If you don’t have one of the ingredients on hand – don’t panic. Replace it with something that has a similar flavor, or just leave it out!