You know what would make this week a whole lot better? Making a batch of this easy homemade Peanut Dressing, that’s what! Seriously, this new recipes for Peanut Butter Salad Dressing has a Thai Peanut Ginger flavor flair and will make you smile it is so good!
After a winter of being cooped up worrying about running out of fresh veggies I went a little hog wild in my garden this past April and May and planted ALL THE VEGETABLES on the planet! For real, I went a little batty! I have been sharing about it on Instagram in my stories. Have you seen it?
Anyway, we are inundated with greens right now. And radishes too! For some reason my daughters and I thought we should plant an entire row of radishes! FYI, that’s too much at one time. They all ripen at about the same time! Looks like we will be making sauteed radishes for the next several weeks!
I also planted tons of spinach, chard, mesclun and mizuna. Hello Vitamin K!!
So I basically have been eating salad for lunch and dinner every day. Which is not such a bad thing when you’re hoping to melt off some of the lbs that have been creeping on from all the winter stress baking! Is anyone else officially sick of sourdough bread and banana bread? I never thought I would see the day!
And it is especially not bad because I am making sure to constantly keep it fresh with different salad dressings. Last week I started the week with a batch of my Maple Tahini dressing and then later in the week I made my Lemon Vinaigrette.
Lately I have been obsessing over this Peanut Dressing. It is the dressing of my dreams. I want to pour it on everything!
Trust me, one taste and you’ll want to too!
Ingredients For Peanut Dressing
Creamy natural peanut butter
- You’ll need to use natural peanut butter without any emulsifiers, sugar or added fats (such as palm.) I like Teddy Smooth Salted. If you don’t buy salted peanut butter, then you’ll just want to add a couple extra pinches of salt to the dressing.
- It’s important to not get the kinds of PB with palm or saturated fats to keep the peanut butter from separating because this will change the texture of the dressing.
- If your jar of peanut butter is separated be sure to stir your peanut butter before using it. Also if you store your natural peanut butter in the fridge to keep it from separating, you’ll want to let it warm up to room temperature before trying to whisk it with the orange juice. Otherwise it will stay clumped up!
The orange juice is a key element in this dressing, but you wouldn’t know it was there unless I told you. It thins out the peanut butter and adds both sweetness and sour taste as well.
If you’ve read my tips on how to make a great dressing in my Apple Cider Vinaigrette post, then you know I think allium of some sort is an important component of salad dressing. This recipe is no exception! I like to grate the garlic so it dissolves into the dressing really nicely.
Tamari or soy sauce, or coconut aminos
- If you are following a wheat free diet, you’ll want to choose either Tamari or Coconut Aminos. If not, regular soy sauce works just fine.
- Note: The tamari is used in place of any additional salt in the dressing.
- If you like fish sauce and for a more authentic Thai flavor, you can use 1 teaspoon fish sauce and 2 teaspoons Tamari instead of 1 tablespoon Tamari.
Rice vinegar or white vinegar
- I’ve tried this dressing with both vinegars and like it either way. If you prefer a less acidic tasting dressing, choose the rice vinegar option. It is slightly more mellow.
- If you prefer a 100% grain free dressing you can use lime juice!
Dark pure maple syrup
To balance the flavors and add sweetness to the dressing, I added in some maple syrup.
If you don’t have maple syrup, and are wondering about substitutions I would say that the flavor of honey is too overpowering, so I don’t recommend it as a sub. Instead use agave syrup.
Grated fresh ginger
The small amount of grated ginger gives this dressing a Thai peanut salad dressing flair that I think would be delicious with a lot of salad combinations. If you like more of a kick you can also add in some red chili flake!
How To Make Thai Peanut Ginger Dressing
Grate the Ginger and Garlic
If you have a microplane or rasp style grater, use it for the garlic and ginger. It will give you the most creamy texture. If you don’t have one you can mince them instead.
Whisk the Peanut Butter and Orange Juice
If you haven’t yet, watch the video I made so you can see what this looks like. It takes a while and the peanut butter will seem broken and clumpy at first. But trust and keep whisking and then it will come together into a creamy smooth texture. It’s magic!
Add in Remaining Ingredients
Add in garlic, tamari, vinegar, maple syrup and ginger.
Steps To Make This Thai Salad Dressing
Make Ahead Tips
This dressing will keep in a jar in the fridge for a week.
It will be thick after you refrigerate it, so let it warm up to room temperature before using. Stir it well before using if there is a layer of liquid that separates out on the bottom.
What To Serve With This Peanut Dressing
- We have been loving this Thai peanut dressing on Mizuna and mesclun greens with chopped veggies (snap peas and of course our home grown radishes) plus some additional chopped peanuts for crunch. To make it a meal, this Thai Coconut Lime Skirt Steak would be a great compliment.
- I use it to pour over this Chicken and Quinoa Bowl too.
- Try it on cooked whole wheat linguine noodles with shredded cabbage too! Serve it with Chicken Satay Skewers and simple skinny cucumber salad for a summer meal.
- We love this Maple Tahini Salmon and the flavors would be nice with a salad dressed with this dressing.
- This Peanut Dressing can be used in place of Thai Peanut Sauce in other recipes as well. Let me know how you use it by leaving a comment below!
Thanks so much for reading. If you make this dressing, please let me know by coming back to leave a star rating and review.
This Thai inspired easy homemade Peanut Dressing has ginger has ginger and tons of creamy flavor that goes with a variety of salad combinations.
¼ cup creamy natural peanut butter
¼ cup orange juice
1 clove garlic, grated or minced
1 tablespoons tamari or soy sauce, or coconut aminos *see ingredient note
1 tablespoon rice vinegar or white vinegar
2 teaspoons dark pure maple syrup
1 teaspoon grated fresh ginger
- Whisk together peanut butter and orange juice until smooth.
- Add in garlic, tamari, vinegar, maple syrup and ginger and whisk until smooth.
To Make Ahead:
- Store in a jar in the refrigerator up to 1 week.
- If the dressing separates, stir well before serving.
- If it becomes too thick, bring it to room temperature and stir well before serving.
For a bolder Thai flavor profile:
- Use lime juice instead of vinegar.
- Use 1 teaspoon fish sauce and 2 teaspoons tamari instead of 1 tablespoon of tamari.
- Add a generous pinch of red chili flake.
- Serving Size: 2 tablespoons
- Calories: 76
- Sugar: 3 g
- Sodium: 127 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 3 g