This is my variation of the vinaigrette from Recipe #31110. I used peanut oil instead of canola and sesame oil because I like the flavour. I also added a bit more sugar because I tend to lean toward sweeter things. If you'd prefer less sweetness cut the sugar by half.

Ingredients

4 serv.

tablespoon fresh ginger, grated↗1
garlic cloves, minced↗2
serrano chili, chopped↗1
tablespoons fresh cilantro leaves↗3
tablespoons unsalted creamy peanut butter↗1 1⁄2
tablespoons fresh lime juice↗3
tablespoons rice vinegar↗1 1⁄2
tablespoons soy sauce↗1 1⁄2
table spoon light brown sugar↗1
cup peanut oil2⁄3
pinch salt, to taste↗1

Step-by-step instructions

1
Place all ingredients but the oil and salt in a food processor. Pulse until everything is combined.
2
Drizzle in the oil with the processor on low.
3
Scrape the sides of the bowl and chill for half hour before serving.
4
Goes great on noodles or a light salad.

Source: food.com

Original recipe ↗

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