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

Martha Stewart Living, July 2002

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Yield:
Makes 2 1/2 cups
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Ingredients

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Directions

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

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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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