Thai Peanut Salad Dressing

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"Hmmm, its says "salad dressing", but I'm almost tempted to drink it! It's that good... Buy when I'm not drinking it (LOL!), my favorite use of this dressing is to put it into a hearty pasta salad. I use mini-penne pasta and as many veggies as are in the fridge - red and green bell peppers, blanched broccoli florets, minced cilantro, shredded red cabbage, spring onions, shredded carrots, chopped cashews - you name it! It's also nice over thinly sliced cucumbers, or a regular salad. I imagine you could easily use it as a dip for cold spring rolls. This recipe is a slight adaptation from Our Best Bites. Yield 2 cups"

Original is 4 servings


  • Serving Size: 1 (109.5 g)
  • Calories 398.5
  • Total Fat - 32.4 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 0 mg
  • Sodium - 930.6 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 2.5 g
  • Sugars - 15.5 g
  • Protein - 8.1 g
  • Calcium - 33.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Throw all ingredients EXCEPT the salt and water in the blender and process until very smooth. Taste and adjust siracha to your preference. Add salt if necessary (depends on your peanut butter, if you need any at all).

Step 2

The dressing will be very thick. Add a bit of water, a little at a time, until it reaches the consistency you're looking for. The sauce will be brownish with flecks of cilantro.


  • Blender

6 Reviews


We loved this salad dressing on our salad, and we used it to dip our spring rolls in too. Yummy!


review by:
(24 Nov 2019)


Took your suggestion to make a pasta salad out of this with raw veggies (shredded carrots, cucumbers, green onions and cilantro). It worked well. I think the right ratio to let the flavor shine best would be 4 ounces of pasta for this amount of sauce. We doubled the lime, used sweet chili sauce in lieu of the honey and hot sauce, and added less garlic and oil. It came out yummy, and we can't wait to have it again.


review by:
(3 Feb 2017)


You weren't kidding when you said you could drink this stuff! lol. I loved it! I left it thick and used it as a salad dressing, but ended up dipping my steak into it as well. This was some awesome stuff, Lori. Thanks for sharing this great keeper. Made for CQ3 - Thailand/Indonesia.


review by:
(7 Aug 2016)


This is a tasty sauce and easy to put together. Even with extra water is was too heavy to use as a salad dressing but was perfect as a dipping sauce for beef sate and we tried it with crab cakes too. Made for Culinary Quest 3 by one of the Iota Eta Pi


review by:
(6 Aug 2016)


Yummy! We really enjoyed this delicious salad dressing. It may not have been very visually appealing, but it definitely had tons of flavor. After blending the ingredients, the dressing was very thick. So, I added about 3 Tablespoons water to get it to the consistency that we like. Also, I added some extra sriracha to give it a little extra bite. **Made for 2016 Culinary Quest - Indonesian Spice Challenge for Pi Rho Maniacs**


review by:
(2 Aug 2016)

Smells Like Salad

This was great! Loved it! Easy to throw together and I prepared the sauce 24 hours in advance to allow those flavors to meld. A small amount of toasted sesame oil replaced regular; local honey. Reduced garlic cloves to 2 (personal pref.), omitted the cilantro and served on the side as garnish; coconut milk subbed for water. I made rice bowls: jasmine rice, various fresh veggies cut up, sauce then some green onions, sesame seeds and fresh cilantro. Skipped the salt because the soy sauce added enough. Prepared for the FTT game! Thanks!


(13 Jun 2016)

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