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 4 days.
Recipe information
Yield
makes 2 1/2 cups
Ingredients
1 5-inch piece fresh ginger, minced or grated (about 3 tablespoons)
2 shallots, minced (about 1/3 cup)
1/4 cup Asian fish sauce
1/2 cup low-sodium soy sauce
3/4 cup fresh lime juice
1 cup smooth peanut butter
1/4 cup toasted sesame oil
Preparation
In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in the peanut butter; whisk in the sesame oil.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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