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Peanut Butter, Carrot and Ginger Dressing on Cucumber Salad

Posted By Caroline Wright On May 10, 2011 @ 1:03 pm In Uncategorized | 2 Comments

Ginger dressing: perhaps you love it because it generally accompanies the complimentary salad at Thai restaurants, or because of its refreshing, gingery bite. Either way, this peanut-buttery version is going to become your newest favorite fix.

Prep time: 10 minutes
Cook Time: 5 minutes
Total time: 15 minutes
Yield: 2 cups


2 medium carrots, peeled and coarsely chopped
1/4 cup chopped, peeled fresh ginger
1 shallot, chopped
1 small garlic clove
1/2 cup Smooth Operator, The Bee’s Knees or Old Fashioned Smooth peanut butter
1/4 cup rice vinegar
1 tablespoon soy sauce
Sliced cucumbers and scallions for serving


1. Combine first 4 ingredients in a food processor; pulse until vegetables are finely ground. Add peanut butter, vinegar and soy sauce; process until a smooth dressing forms. Season with salt and pepper; adjust consistency with water.

2. Serve over cucumbers and scallions.

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