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
Ingredients
- 100g/4 tablespoons natural peanut butter – I use crunchy but smooth works well too
- 2 – 4 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 teaspoon runny honey
- ½ teaspoon chilli flakes
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Weigh all the ingredients directly into a mixing bowl and beat really well, until amalgamated.
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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.