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Prep Time
5 mins
Total Time
10 mins
about 3/4 cup (175 mL)


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
clove garlic, minced
1/2 tsp
toasted sesame oil
2 mL
1/4 tsp
1 mL


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.


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.

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Nutrition Facts

Nutrition Description:
Per serving (2 tbsp/30 mL):
18 g
Saturated Fat:
1 g
3 g
2 g
55 mg
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