- Prep Time
- 05 mins
- Total Time
- 10 mins
- Serves
- about 3/4 cup (175 mL)
Ingredients
- 1/2 cup
- vegetable oil
- 125 mL
- 3 tbsp
- seasoned rice vinegar
- 45 mL
- 1 tbsp
- peanut butter
- 15 mL
- 2 tsp
- maple syrup
- 10 mL
- 1 tsp
- grated fresh ginger
- 5 mL
- 1 tsp
- soy sauce
- 5 mL
- 1
- clove garlic, minced
- 1/2 tsp
- toasted sesame oil
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
Directions
- Step 1
- In a large bowl, whisk together oil, vinegar, peanut butter, maple syrup, ginger, soy sauce, garlic, sesame oil and pepper until blended. Store in airtight container in fridge up to 1 week.
Tip
This vinaigrette isn’t just for greens; it’s also delicious on grilled beef or fish, or used as a marinade.
Miso paste makes an excellent substitution for the peanut butter, for a Japanese-inspired flavour.
Nutrition Facts
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 180
- Fat:
- 18
- Saturated Fat:
- 1
- Carbs:
- 3
- Fibre:
- 0
- Sugar:
- 2
- Cholesterol:
- 0 mg
- Protein:
- 0
- Sodium:
- 55 mg
- Potassium:
- 0
