THAI SAUCE
Makes 1 1/2 cups for dip or 2 cups as dressing
Ingredients:
3/8 C. chunky peanut butter
1/4 C. salad oil (for dip) or 1/2 C. + 2 T. salad oil (for dressing)
1/2 C. soy sauce
1/2 C. sugar
8 tsp. white wine vinegar
2 tsp. sesame oil
2 tsp. cayenne pepper
1/4 C. green onion, chopped
Dash coriander
2 T. cilantro, chopped
Blend peanut butter and salad oil in blender using the 1/4 cup oil
if making a dip, or the 1/2 cup plus 2 tablespoons oil if making a
dressing. Add remaining ingredients and whirl until well blended.
Refrigerate.
To serve: Serve with vegetables such as baby carrots, cut-up
jicama and broccoli florets.
B-man
