Thai Peanut Salad Dressing
Recipe: #12541
May 12, 2014
Categories: Sauce, Savory Sauces, Peanut, Garlic, Thai, One-Pot Meal, Picnic, Potluck, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Salad Dressing, more
"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
Ingredients
Nutritional
- 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.
Tips
- Blender
6 Reviews
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