Best 5 A Peanut Vinaigrette Recipes

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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.

Let's cook with our recipes!

KALE SALAD WITH PEANUT VINAIGRETTE



Kale Salad with Peanut Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 4 appetizers or 2 main courses

Number Of Ingredients 15

1/4 cup creamy natural peanut butter
1/4 cup rice wine vinegar
2 tablespoons honey
1/4 teaspoon toasted sesame oil
1/4 cup canola oil
Kosher salt
One 15-ounce can garbanzo beans, drained and rinsed under cold water
1 tablespoon extra-virgin olive oil
Kosher salt
1 cup shredded carrots
4 breakfast radishes, thinly sliced
1 bunch Tuscan kale, cut into 1-inch pieces (about 5 packed cups)
1 Persian cucumber, sliced into half-moons
1 red bell pepper, cut into bite-size pieces
1/4 cup lightly salted, dry-roasted peanuts

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



Brussels Sprouts With Peanut Vinaigrette image

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

2 pounds brussels sprouts, trimmed, halved and rinsed in cold water
1/4 cup peanut oil
Salt
4 teaspoons champagne vinegar
2 teaspoons honey or maple syrup
2 tablespoons unsweetened peanut butter, creamy or chunky
Hot sauce or chile oil (optional)
1 large navel orange
3 tablespoons dried tart cherries or cranberries, plumped in warm water, drained and coarsely chopped
Crispy fried shallots, for garnish (optional)
Chopped fresh mint, for garnish (optional)

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



Pine Nut Vinaigrette image

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

1/4 cup pine nuts
2/3 cup olive oil
1/4 cup balsamic vinegar or 2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons minced shallots (about 2)
1/2 teaspoon grated orange peel
Salt and pepper

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



Asian Peanut Vinaigrette image

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

3 tablespoons lemon juice (may substitute lime or orange)
3 tablespoons seasoned rice vinegar
2 tablespoons fish sauce
1 tablespoon water
1 tablespoon dark sesame oil
1 tablespoon creamy peanut butter
1 tablespoon sugar
1 teaspoon ground ginger
1 teaspoon granulated garlic
red pepper flakes (to taste)

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



A Peanut Vinaigrette image

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

4 tablespoons unsalted peanuts
1 lime, juice of
1 tablespoon soy sauce
2 tablespoons water
1/2 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons rice wine

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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