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
- 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.
- 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.)
- 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
Keywords: easy, homemade, peanut butter, sauce