Peanut Salad Dressing Recipe

This Thai inspired peanut salad dressing recipe pairs rich, nutty creamy peanut butter with aromatic garlic, ginger, and lime, savory tamari or soy sauce, spicy chili garlic sauce, and a few other simple ingredients to create a beautiful harmony of flavors.

Course Condiments

Cuisine Thai

Keyword Peanut Butter Dressing, Peanut Butter Salad Dressing, Peanut Dressing, Peanut Dressing Recipe, Peanut Salad Dressing, Thai Peanut Dressing, Thai Peanut Salad Dressing, Thai Peanut Salad Dressing Recipe

Prep Time 10

Cook Time 0

Servings servings

Calories 121kcal

Author Faith Gorsky

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

US Customary - Metric

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