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Peanut Salad Dressing

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  • Author: Alexandra Shytsman
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Sauces
  • Cuisine: Asian
  • Diet: Vegan


Thai-inspired peanut dressing for salads, grain bowls, noodles, etc.


  • 1/2 cup natural peanut butter, stirred well
  • 2 tablespoons fresh lime or lemon juice
  • 1 tablespoon seasoned rice vinegar* (see note below)
  • 1 tablespoon soy sauce or tamari
  • 2 to 4 teaspoons Thai red curry paste, to taste (or any hot sauce)*
  • 1 teaspoon toasted sesame oil
  • 1-inch piece fresh ginger, peeled, and grated or minced
  • 1 small garlic clove, crushed, grated or minced
  • 1/4 to 1/3 cup water


  1. In a medium bowl, combine all the ingredients from peanut butter through garlic and mix with a sauce whisk or dinner fork. The sauce will seem lumpy at first, but keep stirring and it’ll come together into a thick paste.
  2. Add about 3 tablespoons of the water and whisk until incorporated. Gradually add more water as needed, until your desired consistency is reached. (If using as a dip, aim for the thicker side; if using as a dressing, use a bit more water.)
  3. Transfer to an airtight container and keep in the fridge for up to 10 days.


  • Seasoned rice vinegar has some salt and sugar added to it. If you don’t have any, skip it and compensate with extra citrus juice plus a tiny splash (~1/2 teaspoon) of maple syrup/honey.
  • Curry paste can be pretty spicy so adjust the amount to your own tolerance level. If you don’t have curry paste, sub with a squirt of any hot sauce, or skip altogether.


  • Serving Size: 2 tablespoons
  • Calories: 105
  • Sodium: 116 mg
  • Fat: 8.6 g
  • Carbohydrates: 3.2 g
  • Fiber: 1 g
  • Protein: 5.1 g