Thai Peanut Dressing

We love using peanut butter in our house.  (My apologies to those families who have to steer clear of the offending nut.)  This Thai Peanut Dressing is one of the most flavorful and easiest to make that I have found over the years.

It has become a “staple” dressing for us.  We use it as a dressing over shredded cabbage or vegetables, rice dishes, and also as a dipping sauce for chicken wraps or sandwiches.

Thai Peanut Dressing, pictured here with a bowl of brown rice, shredded carrots, steamed broccoli, chopped rotisserie chicken, and chopped granny smith apples! Yum!

The Thai Peanut Dressing is easily made using a blender–that’s it!

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Thai Peanut Dressing

Course Sauce

Cuisine Asian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Author Bonnie Hershey

Ingredients

• 1 TBL finely chopped, peeled fresh ginger
• 1/4 cup chopped shallot
• 1/4 cup plus 1 Tablespoon creamy peanut butter We use the Natural Jif, as it does not have hydrogenated oils in it.
• 1/2 cup rice-wine vinegar or rice vinegar
• 3 TBL soy sauce We use Bragg's Liquid Aminos as a healthier option.
• 3 TBL dark brown sugar or Sucanat
• 1/4 cup canola oil

Instructions

• Place all ingredients in a blender and blend until smooth!

Store any leftover sauce in the fridge for a few days or longer in the freezer. Voila!