This dressing is wonderful in salads with salmon, chicken or beef as well as tossed in a cold or warm noodles (peanut noodles are a great hit with kids!). I enjoy it for a fall salad dressing – it’s heavier and pairs well with robust greens such as romaine, radicchio, and will even mellow out chard, kale and the more bitter winter greens. Enjoy!
1/3 cup peanut butter
1/4 cup rice wine or champagne vinegar
2 tbsp. coconut oil
2 tbsp. tamari
2 cloves (1 tsp) garlic, peeled
1 tsp. grated ginger
1 tsp. hot sauce (optional)
Place all ingredients in the Vitamix and blend until emulsified. Thin with water, coconut milk, or rice milk if desired. If you do not have a Vitamix, I recommend dicing the garlic before blending.
