Ginger Peanut Salad Dressing


So, the girls are with our great friend for the day and I finally get to catch up and post a new recipe for you! I can’t tell you how ready we all are (okay, especially me) for school to start in 11 days. Ella and Hailey will be big kindergarten kids in Montessori this year which means they are required to stay until 3 pm every day. I’d like to say I’ll be one of those mom’s using a box of tissues on the way home from dropping them off on their first day, but I think I’m gonna be okay. Besides, it’s only a two-minute drive, three tops.

Moving forward, I’m looking forward to spending a lot more time cooking, reading and writing about food and a lot less time hanging out at the park and the pool. I know, try not to feel too sorry for me, it’s been a really rough summer with the 5 years olds (insert smirk). As much fun as it’s been, though, mommy needs her brain back!

This dressing is perfect in an Asian style slaw, detailed below, or in a cold noodle salad, pictured above. I have received great feedback on the slaw and multiple requests for the recipe so here it is…

Ginger Peanut Dressing
makes @ 1 1/4 cups

2 garlic cloves
2 TB fresh ginger root
2 TB low sodium soy sauce
3 TB fresh lime juice
1/3 cup rice wine vinegar
1/2 cup sesame oil
2 – 3 TB honey
2 tsp Sriracha (more or less to your taste)
1/4 creamy peanut butter

Assemble your ingredients so you’re not running back and forth to the fridge and pantry unless, of course, you need the workout.

Peel the garlic by firmly pressing the flat part of your chef’s knife on it until it smashes it slightly. The peel should then release easily. Place the peeled garlic in a food processor or blender.

Peel away the tough skin of the ginger root with a sharp knife. I always just peel as much as I’m using and store the rest with the skin on.

Slice in pieces then place in the food processor or blender.

Juice the lime and place 2 – 3 TB in food processor or blender.

Add the remaining ingredients to the food processor or blender and blend until smooth. Remove any chunks of ginger that didn’t blend.

Refrigerate until ready to use.

6 – 8 servings

1/4 head red cabbage, thinly sliced
2 medium carrots, peeled and grated
1 red, orange or yellow bell pepper, thinly sliced
1/2 cup sugar snap peas, thinly sliced
1/3 cup green onion, thinly sliced

Ginger Peanut Dressing

1/4 cup cilantro, chopped
1/3 cup peanuts

Using a mandoline slicer or sharp knife, thinly shred red cabbage in to a large bowl.

Add the grated carrots, bell pepper, snap peas, and green onions.

Toss in the dressing to your liking, refrigerate the rest for later use. The slaw may also be refrigerated for a few hours before serving but it loses it’s crunch if left much longer.

Toss in cilantro and peanuts just before serving, you don’t want soggy peanuts!

The following veggies would also be great in the slaw, broccoli, bok choy, radish, cauliflower, red onion, and you could substitute almonds or cashews for the peanuts if you prefer. Add some rice noodles for a nice, cold noodle salad.

“Find something you’re passionate about and keep tremendously interested in it.”

Julia Child

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