Ingredients10 m servings 74 cals
- Place the habanero pepper, olive oil, rice vinegar, peanut butter, water, and garlic into a blender, and process until smooth. Add sesame seeds, and pulse once or twice just to mix. Pour into serving bowl.
- Cook's Note
- Use this dressing with Chop Chop Salad.
Per Serving: 74 calories; 7.7 g fat; 0.8 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 13 mg sodium. Full nutrition
ReviewsRead all reviews 9
We made this dressing for the first time last week and have made it 5 times since then. We have shared it with so many people and everyone LOVES it! It is VERY spicy with the habanero in it, bu...
I did not have an habanero pepper, only a jalapeno, so that's what I used. Next time, I will be sure to buy the habanero because what I made needed more heat. I didn't have black seseame seeds...
Loved the fl;avor for this but we used as a dipping type sauce fro grilled veggies that I made. I put it on a garden salad and the taste did not seem to work all that well so maybe a different t...
I really did like this! It grows on you. I can't even say I like it on it's own, but on salad it's great! However, I did make changes. I sauteed the garlic and pepper (jalapeno instead of habane...
I really like this salad. I didn't find rice wine vinegar so I used apple cider vinegar instead. Just found out that I actually needed rice vinegar.
The flavor is great. I followed the recipe pretty much as it is except I used sesame oil because it's what I had in the pantry. The two tablespoons of peanut butter was a tad too much, so I'll b...
I used a bright orange habanero and removed the seeds and all of the white pith (while wearing gloves and glasses). I chopped it finely before putting in the processor. I followed the recipe to...