New This Month

Peanut Sauce

Use this flavorful peanut sauce to coat our Chicken and Shredded Cabbage Salad with Noodles for an Asian-inspired dish that satisfies.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, July 2002


  • 1 five-inch piece fresh ginger, minced or grated (about 3 tablespoons)
  • 2 shallots, minced (about 1/3 cup)
  • 1/4 cup fish sauce
  • 1/2 cup low-sodium soy sauce
  • 3/4 cup freshly squeezed lime juice
  • 1 cup smooth peanut butter
  • 1/4 cup toasted sesame oil


  1. In a large bowl, combine ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in peanut butter; whisk in sesame oil. Serve.

Cook's Notes

This recipe makes more than you will need for the salad; serve extra sauce on the side so guests can help themselves. Unused sauce can be stored, covered, in the refrigerator up to four days.


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