Thai Peanut Salad Dressing
Smooth and creamy, this dressing is wonderful with any salad, but works especially well with extra crunchy veggies such as a salad composed of Napa Cabbage, Bell peppers and pea pods. I julienned these for ease of eating. Try jicama for added crunch. Can top with dry roasted peanuts.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
vegetarian
white meat free
tree nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains honey
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 1 lime juiced
- 1 inch fresh ginger peeled and grated
- 1/4 cup smooth peanut butter
- 2 tablespoons rice vinegar i prefer unseasoned, but either would work
- 3 tablespoons vegetable oil something with minimal flavor profile
- 2 1/2 tablespoons white sugar
- 2 garlic cloves mince if you fear chunks
- 1/2 teaspoon coarse salt
- 2-3 tablespoons fresh cilantro minced
- cumin to taste optional
- red pepper flakes or cayanne to taste optional
- Carbohydrate 4.33222466910937 g
- Cholesterol 0 mg
- Fat 2.63711583473587 g
- Fiber 0.467791664764425 g
- Protein 0.761605667748603 g
- Saturated Fat 0.271539354335589 g
- Serving Size 1 1 Serving (30g)
- Sodium 83.8104832157511 mg
- Sugar 3.86443300434494 g
- Trans Fat 0.0639430208893567 g
- Calories 41 calories
Place all in blender except cilantro. Blend until smooth. Mix in cilantro. Serve topped with dry roasted peanuts if desired.
