New This Month

Quick Peanut Vinaigrette


This Asian-style dressing can also be used as a marinade for grilled shrimp, chicken, or pork, or as a tangy sauce for cold rice or soba noodles tossed with carrots, bean sprouts, and toasted peanuts.

  • Yield: Makes about 3/4 cup

Source: Everyday Food, March/April 2003


  • 4 tablespoons unsalted peanuts
  • Juice of 1 lime
  • 1/4 cup rice-wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegetable oil


  1. In a blender, puree peanuts, lime juice, vinegar, soy sauce, 2 tablespoons water, sesame oil, salt, and pepper until smooth, about 15 seconds.

  2. With the machine running, slowly add vegetable oil in a steady stream, and continue blending until dressing is emulsified and slightly thickened.

Reviews Add a comment

  • ctofine
    28 DEC, 2007
    This is one of the best vinaigrettes I've ever come across--I usually double the recipe and use the leftover for marinade. I've made this one countless times since we first saw it on air.