Food & Cooking Recipes Quick & Easy Recipes Peanut Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 2 1/2 cups Use this flavorful peanut sauce to coat our Chicken and Shredded Cabbage Salad with Noodles for an Asian-inspired dish that satisfies. Ingredients 1 five-inch piece fresh ginger, minced or grated (about 3 tablespoons) 2 shallots, minced (about ⅓ cup) ¼ cup fish sauce ½ cup low-sodium soy sauce ¾ cup freshly squeezed lime juice 1 cup smooth peanut butter ¼ cup toasted sesame oil Directions 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. Print