Peanut Vinaigrette - West Side Beef
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Peanut Vinaigrette

This vinaigrette might overpower a salad of delicate leaves, but would be beautiful on top of some hearty kale and grilled rapini.  But even better, use this vinaigrette to dress some grilled pork chops or flank steak cooked over charcoal. Think about this vinaigrette as a sauce for proteins and vegetables with big flavours.

Peanuts are a legume, and they grow on small plants much like beans and peas, whereas most nuts like cashew and walnuts grow on trees. The Chinandega region of Nicaragua produces over 3 million pounds of peanuts each year, representing a significant export for the region and a common household staple – an easy regional source of protein. Ontario shares this in common with Nicaragua, as we grow loads of this crop in Ontario.


  • 100 g Lime Juice
  • 100 g Red Wine Vinegar
  • 100 g Fish Sauce
  • 80 g Sesame Oil
  • 25 g Peanut Butter
  • 50 g Peanut Oil
  • 5 g Salt


  1. Whisk all the ingredients together and keep in the fridge for up to two weeks


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