Wednesday, August 17, 2011

Thai Peanut Dressing

Big Salad Night is usually not a highly rated dining experience at our house. I seem to be more "meat and potatoes" than my husband, so he almost has to twist my arm into giving in. But, if we can get some great salad ingredients or salad dressings, I'm much more interested.

So my husband whipped up this salad dressing, and I went on the hunt for acceptable 'toppins. (For some reason, we sang Feed the Birds from Mary Poppins while I started chopping - it gets stuck in my brain whenever I say "toppings" over and over.)

The salad ended up being a great rendition of teamwork, and it reminded me of the Asian Chopped Salad at Crispers. The leftover sauce would be great as sauce for Thai Pizza or as a dip for vegetables.

Now tell me you don't have that song stuck in your head. :)

Thai Peanut Dressing
recipe adapted from
Serves 20

2 tablespoons cornstarch
1/2 cup cold water
1/4 cup low-sodium soy sauce
1/2 cup smooth peanut butter
1/4 cup brown sugar
1 tablespoon white vinegar
2 teaspoons sesame oil
1 cup warm water
1/4 cup chopped peanuts (optional - for garnish)
1 tablespoon chopped fresh mint leaves (optional - for garnish)

Dissolve the cornstarch in 1/2 cup of cold water; set aside. Whisk in the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a microwaveable bowl. Microwave for 30 second intervals, whisking each time until the sauce darkens and thickens. Serve warm. Garnish with chopped peanuts and mint leaves as desired.

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