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Avocado Peanut Salad

May 8, 2011

Adapted from How to Cook Everything Vegetarian by Mark Bittman

2 tbsp + 2 tsp rice vinegar
1 tbsp water
2 tbsp sugar
1 tbsp ginger, grated

Heat first three ingredients on medium heat in a small saucepan. Once sugar is dissolved, add ginger and cook until thickened. It can be hard to tell when this is ready, so every minute or so, put a few drops on a spoon and put in the fridge until cooled. If too thick, just add a tsp water after removing from heat. I also highly recommend tasting the dressing at this point. I was extremely unsure about a salad with this much sugar in it, but I became super stoked about the whole thing by trying otu the dressing first. Cool in fridge until room temperature. I find this makes a lot of extra dressing, so either reduce the recipe or keep in the fridge for up to a week for use on other salads!

1 avocado
1/4 cup peanuts

Slice avocado and arrange on plate. Drizzle with ginger dressing. Coarsely chop peanuts and sprinkle on top.

Optional Ingredients:
Caramelized ginger, sliced or minced
Swap the ginger for small pieces of serrano chili (drain out)

Make With: Crostini with Goat Cheese, Ginger Scallion Noodles

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