Best 5 A Peanut Vinaigrette Recipes
Indulge in a culinary journey with our collection of peanut vinaigrette recipes, a symphony of flavors that will tantalize your taste buds. From the classic Thai peanut sauce to a refreshing Vietnamese peanut dressing, these recipes offer a versatile range of options for salads, noodles, and grilled dishes.
Embark on a culinary adventure with our classic Thai peanut sauce, a harmonious blend of creamy peanut butter, tangy rice vinegar, and a hint of spice, perfect for adding an authentic touch to your favorite Thai dishes.
Transport yourself to the vibrant streets of Vietnam with our Vietnamese peanut dressing, a delightful combination of creamy peanut butter, fish sauce, and aromatic herbs, sure to elevate any salad or noodle dish to new heights.
Experience a burst of freshness with our zesty peanut vinaigrette, a lively mix of peanut butter, lemon juice, and a touch of honey, adding a bright and tangy flavor to your salads and grilled vegetables.
For a creamy and rich experience, try our peanut butter dressing, a luscious blend of peanut butter, mayonnaise, and a hint of sweetness, perfect for dressing salads, sandwiches, and wraps.
Explore the bold and smoky flavors of our spicy peanut sauce, a fiery combination of peanut butter, chili peppers, and a touch of cumin, sure to add a kick to your favorite dishes.
Our collection of peanut vinaigrette recipes offers a culinary journey like no other, taking you on a global adventure of flavors. Whether you're a fan of classic Thai cuisine, Vietnamese street food, or simply seeking a versatile dressing for your everyday meals, these recipes have something for every palate. Prepare to be amazed as you create delicious and memorable dishes that will leave a lasting impression on your taste buds.
KALE SALAD WITH PEANUT VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 4 appetizers or 2 main courses
Number Of Ingredients 15
Steps:
- For the peanut vinaigrette: Whisk together the peanut butter, vinegar, honey and sesame oil in a small bowl until smooth. Whisk in the canola oil and season with salt. Refrigerate in an airtight container until ready to serve.
- For the kale salad: Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
- Spread the garbanzo beans on the prepared baking sheet, rolling them lightly over the paper towels to remove excess liquid. Remove the paper towels, add the olive oil, and toss the garbanzos to coat. Bake until the garbanzos are deep golden brown and crispy, 25 minutes. Season immediately with salt. Let cool completely.
- Combine the carrots, radishes, kale, cucumbers and peppers in a large bowl; season with salt. Dress the salad with about a third of the dressing; since the kale is such a sturdy green, it can be dressed an hour or two ahead. (Refrigerate the remaining dressing to use on other salads or as a marinade.) Just before serving, toss with the crispy garbanzo beans and roasted peanuts.
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served there and at her Thanksgiving table every year. "I started playing around with peanut butter - it's rich and salty like bacon - and it just clicked," Mr. Little said.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
- Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
- Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
- When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
- Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
- Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams
PINE NUT VINAIGRETTE
Categories Condiment/Spread Sauce Vegetarian Quick & Easy Salad Dressing Vinegar Lemon Pine Nut Vegan Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minutes. Cool completely.
- Combine oil, vinegar, lemon juice, shallot and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.
ASIAN PEANUT VINAIGRETTE
A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy.
Provided by chefschwantz
Categories Salad Dressings
Time 10m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the wet and dry ingredients in a mixing bowl.
- Wisk together until thoroughly mixed.
- Use immedately or refrigerate for up to 7 days.
A PEANUT VINAIGRETTE
yummmm this very tasty. The original recipe (from everyday living) called for 3 table spoons of vegetable oil...but I used rice wine... and the pepper was suppose to be black pepper but I used red pepper flakes.. good and low fat
Provided by Roza Bockelman
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except rice wine in a blender and blend until smooth.
- With machine running, slowly add wine until dressing is emulsified.
Nutrition Facts : Calories 79.3, Fat 5.5, SaturatedFat 0.9, Sodium 398.3, Carbohydrate 3.6, Fiber 0.6, Sugar 0.2, Protein 1.9
Tips:
- Choose the right type of peanut butter: Creamy or chunky peanut butter can be used in this recipe, depending on your preference. If you use chunky peanut butter, be sure to chop the peanuts finely so that they don't overwhelm the vinaigrette.
- Use fresh lime juice: Fresh lime juice adds a bright, citrusy flavor to the vinaigrette. If you don't have fresh lime juice, you can use bottled lime juice, but be sure to use a good quality brand.
- Adjust the sweetness to your liking: This recipe calls for 1 tablespoon of honey, but you can adjust the amount to your liking. If you like a sweeter vinaigrette, add more honey. If you prefer a more savory vinaigrette, reduce the amount of honey or omit it altogether.
- Use the vinaigrette within a few days: This vinaigrette is best used within a few days of making it. The flavors will meld together over time, but the vinaigrette will eventually start to lose its freshness.
Conclusion:
Peanut vinaigrette is a versatile dressing that can be used on a variety of salads, vegetables, and even meat. It's easy to make and can be tailored to your liking. So next time you're looking for a new salad dressing, give peanut vinaigrette a try. You won't be disappointed!
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