Asian Peanut Vinaigrette Food

KALE SALAD WITH PEANUT VINAIGRETTE

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.

ASIAN VINAIGRETTE SALAD DRESSING

Steps:

• Mix first 5 ingredients in a bowl or food processor.
• If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
• If using a food processor, leave it running while you drizzle in the oil.
• When dressing is well combined, add sesame seeds and scallions.
• Serve immediately or refrigerate and use within a week.

TRADER JOE'S SPICY PEANUT NOODLE SALAD.

Steps:

• Heat a sauté pan over medium heat and add the chicken breast pieces and about ¼ cup of the Spicy Peanut Vinaigrette. Sauté until the chicken is cooked through, stirring often. Set aside to let cool.
• While the chicken is cooking, bring a pot of salted water to a boil and cook the noodles as directed to al dente. Toss the noodles in about ¼ cup of the Spicy Peanut Vinaigrette and half of the scallions.
• In a large bowl combine the salad greens with the spicy peanut noodles and the cooled cooked chicken. Add the remaining scallions, the shredded carrots and peanuts to the bowl, toss to combine and dress lightly with extra Spicy Peanut Vinaigrette if desired.

ASIAN PEANUT VINAIGRETTE

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.

ASIAN COLESLAW WITH PEANUT BUTTER DRESSING

Steps:

• Prepare your shredded vegetables (carrots and cabbage or bagged slaw product, not cilantro) in a large salad serving bowl.
• Next, in a small or medium mixing bowl, whisk together the peanut butter, vinegar, sugar, soy sauce, sesame oil, and ground ginger.
• Pour half of the dressing over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
• Sprinkle in the cilantro.
• Refrigerate the coleslaw for at least an hour.
• Do not leave this in the refrigerator for longer than 24 hours. Top with optional seeds before serving.

QUICK PEANUT VINAIGRETTE

Steps:

• In a blender, puree peanuts, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds.
• With the machine running, slowly add vegetable oil in a steady stream, and continue blending until dressing is emulsified and slightly thickened.