Servings: 1) ¼ cup honey ¼ cup vegetable oil ¼ cup unseasoned rice vinegar 1 tablespoon soy sauce 1 teaspoon Asian sesame oil 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir) Heaping ½ teaspoon salt 1 teaspoon Sriracha sauce (optional) 1 tablespoon minced fresh ginger 1 large garlic clove, minced (optional-garlic)

2) 2)
Original recipe yields 20 servings Original recipe yields 20 servings
Ingredient Ingredient
 
3 cloves garlic, minced 3 cloves garlic, minced
2 tablespoons minced fresh ginger root 2 tablespoons minced fresh ginger root
¾ cup olive oil ¾ cup olive oil
⅓ cup rice vinegar ⅓ cup rice vinegar
½ cup soy sauce ½ cup soy sauce
3 tablespoons honey 3 tablespoons honey
¼ cup water ¼ cup water
 
Directions Directions
 
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator. In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

3) Ingredients
½ cup minced onion
½ cup peanut oil
⅓ cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 ½ teaspoons granulated sugar
2 teaspoons lemon juice
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper
(optional shredded carrot)
Instructions
Place all ingredients in a blender. Blend until smooth, about 45 seconds.
Refrigerate until ready to use.
Notes
Yield: 1 ¾ cups