This recipe makes more than you will need for the salad; serve extra sauce on the side so guests can help themselves. Unused sauce can be stored, covered, in the refrigerator up to 4 days.

Ingredients

　　1 5-inch piece fresh ginger, minced or grated (about 3 tablespoons)

　　2 shallots, minced (about 1/3 cup)

　　1/4 cup Asian fish sauce

　　1/2 cup low-sodium soy sauce

　　3/4 cup fresh lime juice

　　1 cup smooth peanut butter

　　1/4 cup toasted sesame oil

　　In a large bowl, combine the ginger, shallots, fish sauce, soy sauce, and lime juice. Whisk in the peanut butter; whisk in the sesame oil.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.