- 1/2 cup canola oil
- 6 tablespoons rice vinegar
- 6 green onions, thinly sliced
- 1/4 cup chopped peanuts
- 1/4 cup sesame seeds, toasted
- 1/4 cup sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator. Yield: 1-1/2 cups.
Originally published as Japanese Peanut Salad Dressing in Test Kitchen Favorites 2004 2005, p59
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