- Prep Time
- 5 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 180
- Fat:
- 18 g
- Saturated Fat:
- 1 g
- Carbs:
- 3 g
- Sugar:
- 2 g
- Sodium:
- 55 mg
