Name: Peanut Dressing
Prep time: 5 min
Ingredients: 150g - 200g natural peanut butter – I use crunchy but smooth works well too; 2 – 6 tablespoons water, to taste; 1 tablespoon lime juice; 1 tablespoon soy sauce eg Kikkoman or Tamari. I use reduced salt; 1 tablespoon sesame oil; 1 tablespoon peanut oil or vegetable oil; ½ tablespoon rice vinegar or white wine vinegar; 1 - 2 teaspoons runny honey. to taste; ½ - 1 teaspoon chilli flakes, to taste; ½ teaspoon garlic powder; ¼ teaspoon onion powder; ⅛ - ¼ teaspoon fine salt, if necessary and to taste

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Loaded with peanut butter, sweetened with honey, a spicy zing from the chilli, some acidity from rice vinegar and fresh zesty lime, all mixed together with salty soy and all the unami benefits this sauce brings to the table. This delicious dressing tastes rather like a Peanut Sauce you’d serve with satay chicken, but it is ready in minutes and uses mostly store cupboard ingredients.

How can I serve Peanut Dressing?

Peanut Dressing can be served in many of the same ways at Peanut Sauce such as:

over Gado Gado. Gado Gado is an Indonesian salad made using blanched or quickly steamed vegetables, cooked potatoes, hard boiled eggs, some tofu or tempeh, all drizzled with an unctuous and spicy peanut sauce and served with prawn crackers on the side.
as a satay dip – particularly for children who don’t like the spicier more authentic recipe. Serve with satay chicken, cucumber and red pepper sticks
as a dressing over noodles, rice, meat/fish/eggs and/or vegetables. Try drizzling over beansprouts, red pepper, carrot, mange tout, spring onions and cabbage. Garnish with chopped coriander, chopped peanuts and sesame seeds.

How to make Peanut Dressing

Collect all your ingredients together:

natural peanut butter – I use crunchy, but smooth works well too. If you do not have any natural peanut butter, use whatever you have. Natural is definitely better though.
water. The amount you need will depend on how runny you want the dressing to be, plus the consistency of the peanut butter you use.
lime juice. If you haven’t got any limes, you can use lemon juice instead.
soy sauce eg Kikkoman or use Tamari, if looking for a gluten-free option.
peanut oil or vegetable oil. You can any mild flavoured oil, I have even used a mild olive oil
sesame oil. Or replace with more of the oil from above if you don’t have sesame oil.
rice vinegar. Or use cider or white wine vinegar instead.
runny honey. You could also use maple syrup or, in fact, any liquid sweetener.
chilli flakes. These can vary in strength, so add carefully and to suit your palate. You could add finely chopped fresh chilli, if you prefer.
garlic powder or fresh garlic. I prefer using garlic powder here as it has a softer flavour
onion powder. Omit, if you don’t have any.

How to make this fabulous dressing:

Weigh all the ingredients directly into a mixing bowl and beat really well, until amalgamated. Adjust the amounts of all the seasonings and the peanut butter, to taste.
If not using immediately, cover and store in the fridge. I transfer it to a jam jar and seal with a lid. Bring to room temperature before serving.

Peanut Dressing

Loaded with peanut butter, sweetened with honey, a spicy zing from the chilli, some acidity from rice vinegar and fresh zesty lime, all mixed together with salty soy and all the unami benefits this sauce brings to the table. This delicious dressing tastes rather like a super quick Peanut Sauce you'd serve with satay chicken, but it is ready in minutes and uses mostly store cupboard ingredients.

Serves 2 – 4

Course Condiment

Keyword dressing, peanut butter, spicy

Prep Time 5 minutes

Author Susan

Ingredients

150g – 200g natural peanut butter – I use crunchy but smooth works well too
2 – 6 tablespoons water, to taste
1 tablespoon lime juice
1 tablespoon soy sauce eg Kikkoman or Tamari. I use reduced salt
1 tablespoon sesame oil
1 tablespoon peanut oil or vegetable oil
½ tablespoon rice vinegar or white wine vinegar
1 – 2 teaspoons runny honey. to taste
½ – 1 teaspoon chilli flakes, to taste
½ teaspoon garlic powder
¼ teaspoon onion powder
⅛ – ¼ teaspoon fine salt, if necessary and to taste

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Weigh all the ingredients directly into a mixing bowl and beat really well, until amalgamated. Adjust the amounts of all the seasonings and the peanut butter, to taste.
If not using immediately, cover and store in the fridge. I transfer it to a jam jar and seal with a lid. Bring to room temperature before serving.

Recipe Notes

Equipment:

kitchen scales and measuring spoons
mixing bowl

How can I serve Peanut Dressing?

Peanut Dressing can be served in many of the same ways at Peanut Sauce such as:

over Gado Gado. Gado Gado is an Indonesian salad made using blanched or quickly steamed vegetables, cooked potatoes, hard boiled eggs, some tofu or tempeh, all drizzled with an unctuous and spicy peanut sauce and served with prawn crackers on the side.
as a satay dip – particularly for children who don’t like the spicier more authentic recipe. Serve with satay chicken, cucumber and red pepper sticks
as a dressing over noodles, rice, meat/fish/eggs and/or vegetables. Try drizzling over beansprouts, red pepper, carrot, mange tout, spring onions and cabbage. Garnish with chopped coriander, chopped peanuts and sesame seeds.