- ¼ cup (64g) peanut butter (I use creamy; could use crunchy)
- ¼ cup (60ml) low sodium soy sauce or tamari
- 3 tablespoons (60g) honey
- 3 tablespoons (45ml) unseasoned rice vinegar
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic (or 1 medium clove)
- 1-2 teaspoons sriracha sauce (or to taste)
- 2 tablespoons (28ml) mild olive or vegetable oil
Favorite Peanut Dressing
Yield: ~1 cup (recipe easily halves or doubles)
Creamy, savory, and perfectly balanced, this dressing is endlessly versatile and complements a wide variety of vegetables, proteins, and grains. Use it to pull together delicious noodle and veggie bowls, for example, or as a sauce for chicken, shrimp, grilled tuna, roasted broccoli, sweet potatoes, and more.
Ingredients
Instructions
Stir the peanut butter, soy sauce, honey, vinegar, ginger, garlic, and sriracha together in a small bowl until smooth. (Tip: I like to use a fork as a whisk and find it’s easiest to fully incorporate the peanut butter – no lumps! – if I start by slowly stirring in the liquid ingredients to thin the peanut butter.) Stir in the oil, whisking to create a smooth, creamy mixture.
Stored in the refrigerator, the peanut sauce will keep for a week or more. Tip: the sauce will thicken and the flavors will improve as the sauce rests, so I like to prepare it even a hour or so before using.
Notes
•For a hint of complementary flavor, you may add a teaspoon or so of toasted sesame oil to the dressing.
•If a gluten-free recipe is needed, be sure to use gluten-free soy sauce or tamari.