Spicy Peanut
Dressing
(from Moosewood’s Low-Fat Favorites)
|
3 T
peanut butter |
1 T
soy sauce |
|
1.4 c
water |
½ to 1
fresh chile, minced, or a few dashes hot sauce
(optional) |
|
1
garlic clove, minced or pressed |
¼ c
diced tomatoes (can leave these out when tomatoes are not in
season) |
|
2 tsp
fresh lemon juice |
2 tsp
minced or grated ginger root |
|
2 T
cider or rice vinegar |
2 tsp
chopped cilantro (can leave out) |
|
1 T
honey |
|
In blender
or food processor, purée all ingredients until smooth. This dressing will keep for 2 to 3 weeks
tightly sealed in the refrigerator.
If it separates, shake well to blend.