Thai Peanut Salad Dressing
This creamy, savory-sweet Thai Peanut Salad Dressing comes together in just five minutes with no cooking required. Perfectly balanced with peanut butter, lime, soy sauce, and a hint of sriracha, it transforms any salad, noodle bowl, or spring roll into a crave-worthy meal.
Equipment
- Medium bowl or wide-mouth mason jar
- Whisk or lid for jar
- Measuring spoons
- Measuring cups
- Garlic press or knife and cutting board
- Grater or microplane (for ginger)
- Spoon for tasting
Ingredients
- ⅓ cup creamy natural peanut butter no sugar added
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon sriracha adjust to taste
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2-3 tablespoons warm water to thin
Instructions
- In a medium bowl or wide-mouth mason jar, combine the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and sriracha.
- Add the minced garlic and grated fresh ginger.
- Whisk vigorously (or seal the jar and shake hard for about 30 seconds) until the mixture is smooth and fully combined. It will look thick and clumpy at first, but keep going.
- Add the warm water, one tablespoon at a time, whisking or shaking after each addition, until the dressing reaches a pourable consistency. It should be thick enough to coat the back of a spoon but thin enough to drizzle easily.
- Taste and adjust the balance: add more soy sauce for salt, more maple syrup for sweetness, or more sriracha for heat. Serve immediately or store in the refrigerator.
Notes
For a nut-free version, substitute sunflower seed butter or tahini. To make it extra creamy, replace half the water with full-fat coconut milk. This dressing stores well in an airtight container in the refrigerator for up to one week. If it thickens after chilling, stir in a little warm water before using. For a crunchy texture, stir in crushed peanuts or sesame seeds just before serving.