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Thai dressing

May 14, 2008

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Makes about 3 cups

Use this dressing on spinach and feta salads; over steamed vegetables, chicken, or pork; or as a dipping sauce with crudites. Store it in a jar in the refrigerator and remove it at least 1 hour before serving; whisk well.

1/4 cup cubed and peeled fresh ginger
1/4 cup raw sugar
1/2 cup natural peanut butter, preferably creamy
1/2 cup rice vinegar, or more to taste
1/4 cup soy sauce
1 teaspoon crushed red pepper, or more to taste
3/4 cup dark Asian sesame oil
3/4 cup peanut oil
1. In food processor, combine the ginger, sugar, peanut butter, rice vinegar, soy sauce, and red pepper. Work the mixture until it is smooth.

2. With the motor running, add the sesame oil and peanut oil and process until smooth and creamy. Adapted from Kelley's No Bad Days Cafe