Peanut Dressing

A creamy peanut dressing for salads ready in 5 minutes with one bowl and a whisk. No coconut milk, no blender. Just loads of bold, tangy flavor from peanut butter, tamari, lime, and fresh ginger. Vegan and gluten-free.

Course Appetizer, Dressing, side

Cuisine American, Asian, Thai

Keyword creamy, gluten free, quick, spicy

Prep Time 5

Total Time 5

Servings servings

Calories 95kcal

Author Rachel Conners

Ingredients

1/3 cup natural peanut butter creamy for a smooth sauce, or crunchy for a little extra crunchiness
2 tablespoons soy sauce or tamari keeps it GF
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
Juice of 1 lime
1 tablespoon fresh ginger finely grated
2 cloves garlic grated
1-2 teaspoons chili garlic sauce chili crisp, or sambal oelek (adjust to heat preference)
1-3 tablespoons warm water to thin, add a tablespoon at a time

Instructions

Whisk peanut butter, tamari, rice vinegar, sesame oil, maple syrup, lime juice, ginger, garlic, and chili garlic sauce together in a bowl or jar. The mixture will look thick and clumpy.
1/3 cup natural peanut butter, 2 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon maple syrup, Juice of 1 lime, 1 tablespoon fresh ginger, 2 cloves garlic, 1-2 teaspoons chili garlic sauce
Add warm water 1 tablespoon at a time, whisking after each addition, until the dressing is smooth and pourable but still has body. Taste and adjust: more lime for brightness, more tamari for saltiness, more maple for sweetness, more chili for heat.
1-3 tablespoons warm water
Store in a sealed jar in the fridge for up to 5 days. It will thicken as it sits. Add a splash of warm water and whisk or shake to loosen it back up before using. This dressing is not suitable for freezing as it can separate and become grainy when thawed.

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