What kind of seaweed in seaweed salad?
Peanut-Sesame Dressing 2/3 cup creamy peanut butter 1/3 cup brown rice vinegar 1/4 cup maple syrup 3 tablespoons water 2 tablespoons tamari 1 tablespoon minced peeled fresh ginger 2 cloves garlic 1 1/2 teaspoons toasted sesame oil 1/4 teaspoon crushed red pepper flakes 1 cup lightly packed fresh cilantro leaves Ann’s header notes: If you’d like a spicier dressing, just add more crushed red pepper flakes. This thickens up once it’s refrigerated, so you can either add a little water to thin it or leave it thick to use as a sauce on grains and other cooked dishes. Blend the peanut butter, vinegar, maple syrup, water, tamari, ginger, garlic, sesame oil, and crushed red pepper in a food processor until smooth and creamy. Add the cilantro and blend just until it’s finely chopped The dressing will keep for 2 days, covered and refrigerated. Makes abaut 1 1/4 cups. I used wild nori here, but feel free to experiment with different types of seaweed – also, feel free to play with the amount of sea
