Receita
Chudda's Cuisine/Lounge
Aug 13, 2014
2 Comments

PEANUT BUTTER DRESSING

I wasn’t raised eating peanut butter in Brazil. When I had it for the first time it was here in the U.S almost 7 years ago. It wasn’t love at first sight.  It took me awhile to like it and figure out what type of food I could combine with peanut butter… Every time that I am eating something with peanut butter I remember Marilyn’s mother and her daily peanut butter sandwich with jelly. It’s so American this combination!! I remember also when Marilyn made my favorite barbecued ribs for the first time and served them with this Asian slaw. I asked her about the dressing and she said that it was made with peanut butter. Inside my head I thought: no no no no peanut butter! I tried this peanut butter dressing and the only thing I can say is I could eat that dressing everyday because I love it SO MUCH and I can’t get tired of it.

Peanut butter dressing

Ingredients

  • 5 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 large red or yellow bell peppers, cut into matchstick-size strips
  • 2 medium carrots, peeled, cut into matchstick-size strips
  • 8 large green onions, cut into matchstick-size strips
  • 1/2 cup chopped fresh cilantro
  • Peanuts for decoration

Peanut butter dressing

Peanut Butter Dressing

  • 6 tablespoons rice vinegar
  • 6 tablespoons vegetable oil
  • 5 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons (packed) golden brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons minced garlic

Peanut butter dressingPeanut butter dressing

Preparation

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

Peanut butter dressing

Combine remaining ingredients in large bowl. Add dressing and toss to coat.

Peanut butter dressing

Season with salt and pepper and serve with toasted peanuts on top.

peanutsalad8 (1 of 1)PEANUT BUTTER DRESSING

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. Lynn - 30/08/2016 - 18h54

    Are the measurements for the dressing accurate? I tried making this at home and it is completely watery and doesn’t look at all like your pictures. I noticed all of the measurements say tablespoons….is this correct?

    • Hi Lynn
      These measurements are very accurate and we have made this dressing at least 2 dozen times. It has always turned out creamy and perfect. You need to make sure you whisk all ingredients together well, at least a minute or two, to combine the peanut butter with the oil and vinegar. This creates an emulsion that combines all of the ingredients. Please let us know if you have any other questions. Thank you!

      Marilyn Chudda

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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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