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This easy peanut salad dressing recipe is a balanced blend of Thai flavors, and perfect for noodles, leafy salads, slaw salads, spring rolls, and more.
Lately one of my favorite ways to get in a variety of vegetables at dinnertime is what I call a “hot salad”. Essentially, it’s just roasted veggies chopped into bite-sized pieces embellished with some kind of vinaigrette or salad dressing.
To make my hot salads, on whatever day I meal prep, I’ll chop any vegetables I have on hand that roast well (carrots, bell peppers, cabbage, onions, zucchini, broccoli, cauliflower, etc.), and stash them in the fridge in a big air-tight container lined with paper towels. Then all I have to do for a dinner side dish is spread out the veg on a baking tray with a drizzle of olive oil and roast at 400F for about 30 minutes.
And the real fun begins after the veggies are roasted. I like to experiment with different homemade salad dressings, and this one is absolutely delicious. With a base of creamy peanut butter, in true Thai cuisine style, this salad dressing features a balance of sweet, spicy, salty, sour, and umami flavors. You can taste everything on your palate, and yet it all somehow comes together beautifully. This dressing only takes 10 minutes to whip up, and most of that time comes from prepping fresh ginger, garlic, and lime zest. But don’t skip these aromatics, they set this recipe apart!
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Avocado oil – Or any mild or neutral-flavored oil you like, such as light olive oil or vegetable oil.
- Rice vinegar – Sweeter and less sharp than other types of vinegar, along with fresh lime juice, rice vinegar adds just the right amount of tanginess to balance the flavor.
- Water – To thin out the salad dressing to the perfect pour-able consistency.
- Coconut sugar – Or light brown sugar.
- Creamy peanut butter – You can use sweetened creamy peanut butter (like Skippy) or natural unsweetened creamy peanut butter (such as Teddie). (TIP: If you use sweetened peanut butter, don’t pack the coconut sugar or brown sugar when you measure it.)
- Toasted sesame oil – For deep toasted nutty notes and aroma.
- Fresh lime juice – For fresh, bright, tart flavor.
- Tamari sauce – Use gluten free tamari sauce, or go with soy sauce or coconut aminos. This adds salty, umami flavor.
- Sambal oelek – This is Southeast Asian chili garlic sauce. The amount in the recipe gives a mild level of spiciness (it’s mostly there for balance), but you can add more sambal oelek if you want this dressing spicy-hot.
- Fresh ginger and garlic – These aromatic ingredients add depth.
- Fish sauce – Adds salty, umami richness. (TIP: If you’re not a fan of fish sauce or if you want to keep this salad dressing vegan, omit the fish sauce and use more tamari (or soy sauce) instead.)
- Fresh lime zest – Fresh lime zest adds intense citrusy flavor with a touch of bitterness for balance.
- Salt – To help create a balanced flavor profile.
How to Make Peanut Butter Salad Dressing
- Add all ingredients to a large bowl.
- Whisk to combine. Cover and chill until using.
Storage
Store in a covered glass jar in the fridge for up to 1 week.
Variations
- Spicy peanut dressing – Increase the sambal oelek to taste.
- Coconut peanut dressing – Swap out the water for coconut milk.
- Nut free variation – Use tahini instead of peanut butter and omit the peanuts for garnish.
Tips For the Best Peanut Salad Dressing Recipe
- Bump up the Thai flavor with red curry paste. To do so, omit the added salt, reduce the tamari sauce to 1 tablespoon, and add 2 tablespoons of your favorite red curry paste.
- This dressing whisks well by hand if you use sweetened creamy peanut butter. However, if you use unsweetened natural peanut butter, I recommended using a blender to mix the dressing instead of a whisk (because natural peanut butters tend to be a bit more gritty).
- For a thicker consistency (which is my preference when I’m making this for dipping spring rolls!), increase the peanut butter to 6 tablespoons.
Frequently Asked Questions
The sky is the limit! Here are a few ideas:
1. Salad dressing for leafy green salads and slaw-style salads.
2. Dressing for noodles (hot or cold).
3. Marinade or finishing sauce for protein, such as chicken, lamb, beef, tofu, etc.
4. Stir fry sauce.
5. Dipping sauce for spring rolls or summer rolls.
I like to use two types of oil here: toasted sesame oil for rich, nutty notes, and also a mild or neutral-flavored oil, such as avocado. If you don’t have avocado oil, you can use light olive oil, vegetable oil, or canola oil.
More Sweet and Savory Salad Dressing Recipes
- Honey Lemon Vinaigrette
- Japanese Carrot Ginger Salad Dressing
- Chipotle Honey Vinaigrette Copycat
- Sweet and Spicy Mango Vinaigrette
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
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Peanut Salad Dressing Recipe
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Ingredients
- 3 tablespoons avocado oil (or light olive oil or vegetable oil)
- 3 tablespoons rice vinegar
- 2 tablespoons water
- 1/4 cup coconut sugar lightly packed (or light brown sugar)
- 1/4 cup creamy peanut butter (see Notes)
- 2 tablespoons toasted sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons tamari sauce (or soy sauce or coconut aminos)
- 1 tablespoon sambal oelek (more if you want it spicy)
- 2 teaspoons freshly-grated ginger
- 2 cloves garlic crushed
- 1 teaspoon fish sauce
- 3/4 teaspoon fresh lime zest
- 1/4 teaspoon salt
Instructions
- Add all ingredients to a large bowl and whisk to combine. Cover and chill until using.
Notes
- Creamy Peanut Butter: You can use sweetened creamy peanut butter (like Skippy) or unsweetened natural creamy peanut butter (such as Teddie). If you use sweetened peanut butter, don’t pack the coconut sugar or brown sugar when you measure it. If you use unsweetened natural peanut butter, I recommended using a blender to mix the dressing instead of a whisk (because natural peanut butters tend to be a bit more gritty).
- For a Thicker Consistency (Which is my preference when I’m making this for dipping spring rolls!): Increase the peanut butter to 6 tablespoons.
- Storage: Store in a covered glass jar in the fridge for up to 1 week.
- Recipe Yield and Serving Size: This makes about 1 1/4 cups of dressing, or 10 (2-tablespoon) servings.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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