Thai Peanut Salad Dressing
This Thai Peanut Salad Dressing is easy to make, delicious, and versatile. You can use it as a salad dressing, dipping sauce, stir-fry sauce, satay, or drizzle over your favorite rice or noodle bowls. It's gluten-free, vegan, dairy-free and healthier than any bottled sauce you'll find in the grocery stores. Make it ahead to add spicy, nutty Asian flavor to your meals all week.
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Servings: 16 people
Calories: 97kcal
Equipment
- microplane grater for the ginger and garlic
- citrus juicer for the lime
- small bowl
- Whisk
- air tight containers I like using mason jars.
Ingredients
- 1/4 cup tamari
- 3 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon chili oil
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated garlic cloves
- 1/2 cup creamy natural organic peanut butter softened or melted
- 2 tablespoons melted honey
- juice of 1 lime
- 1/4 cup unsweetened coconut milk in the carton
Instructions
- If you need to, warm up the peanut butter and honey on the stove or microwave until both are easy to whisk.
- Place all of the ingredients into a medium-size mixing bowl and whisk together until blended.
- Give the dressing a taste for salt or other seasonings.
- Pour the salad dressing into a mason jar and store in the refrigerator for up to a week.
Notes
** This Thai Salad Dressing recipe makes a little less than2 cups of dressing. Serving size is 2 tablespoons per person.
Storage
Pour the Thai salad dressing in a mason jar or other glass container with a tight fighting lid and store in the refrigerator for up to a week. If the dressing thickens in the fridge, let it sit out for a few minutes on the counter and then give it a couple of shakes before using it. You can also use extra coconut milk or water to thin the dressing until you get the desired consistency.
Nutrition
Serving: 1g | Calories: 97kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 235mg | Fiber: 1g | Sugar: 5g