Creamy Peanut Sauce - Perfect Salad Dressing or Dipping Sauce
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Yield: 6
This smooth and creamy peanut sauce goes great drizzled on salads. You can even use it as a dip for rice spring rolls, lettuce wraps, grilled chicken or beef, etc.
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Ingredients
- ½ cup peanut butter or almond butter or sunflower seed butter if allergic
- 2 tablespoon honey
- ⅓ cup low sodium soy sauce
- ⅓ cup toasted sesame oil
- 2 tablespoon roasted red chili paste find in Asian aisle, I bought Thai Kitchen brand
- ¼ cup rice vinegar
- 1-4 tablespoon warm water add to your desired consistency
- 1 knob fresh ginger peeled, about ½ inch in size
- 1 clove garlic or ½ teaspoon already minced garlic
Instructions
- Add all ingredients to a blender or food processor. Tip: Don't bother mincing the knob of ginger or garlic - let the machinery do all of the hard work.
- Pulse or blend for 60 seconds until even and smooth. Dip a spoon into the sauce to test if it will drizzle. If too thick, add a tbsp. or two of water at a time. Blend until incorporated and test again with the spoon. Repeat until the sauce reaches your desired consistency. Taste test with a piece of lettuce.
- Serve.
Notes
Want to try out this sauce but not sure what to pair it with?
Try Thai Chicken Chopped Salad
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!