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 recipe for Peanut Butter Salad Dressing has a Thai peanut ginger flavor flair and will make you smile it is so good!
Table of contents
Why You’ll Love This Peanut Dressing Recipe
Do you ever crave the flavors of Thai food but don’t feel like ordering takeout? Because same, and that’s why I make sure to constantly keep a fresh batch of this Peanut Salad Dressing in the fridge lately. It is the dressing of my dreams. I want to pour it on everything!
While this is my current salad dressing of choice. 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. What can I say, I love mixing it up!
- Creamy peanut butter: Use natural peanut butter without any emulsifiers, sugar or added fats (such as palm.) I like Teddy Smooth Salted.
- Orange juice: 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 a sour taste as well.
- Garlic: 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 is an important component of a dressing. This recipe is no exception! I like to grate the garlic so it dissolves into the dressing really nicely.
- Tamari or soy sauce: You can also use coconut aminos. See my ingredient note in the FAQ section.
- Rice vinegar or white vinegar: I’ve tried this dressing with both kinds of vinegar and like it both ways. 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, I add in maple syrup. If you don’t have maple, I would say use agave syrup.
- Fresh ginger: The small amount of grated ginger gives this dressing a nice subtle Thai flair. If you like more of a kick you can also add in some red chili flake!
How To Make This Thai Peanut Dressing
Step 1: Whisk peanut butter & orange juice
Whisk together the peanut butter and orange juice until smooth. 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!
Step 2: Add the remaining ingredients
Add in garlic, tamari, vinegar, maple syrup and ginger and whisk until smooth.
FAQs and Expert 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 it. Stir it well before using if there is a layer of liquid that separates out on the bottom.
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.
It’s important to get the kind of PB without palm or saturated fats–which keep the peanut butter from separating–because this will change the texture of the dressing. Also, if you store natural PB in the fridge to keep it from separating, let it warm up to room temperature before using. Stir regardless, either to combine separated PB or to get rid of clumps.
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 that the tamari is used in place of any additional salt in the dressing, however, if your peanut butter is unsalted, you can add a pinch of salt. Also, 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.
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 shredded cabbage 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!
More Salad Dressing Recipes To Try
- Our creamy Blue Cheese Dressing is healthier but still packs delicious classic flavor great on a wedge or steakhouse salad.
- This Vegan Salad Dressing is the ultimate umami dressing and totally plant-based.
- Our Light Italian is low in cals but tastes just like regular creamy Italian dressing.
- We love classic healthy ranch dressing, so try out this Horseradish Ranch or our Maple Ranch for something new.
- This Balsamic Walnut Dressing is made with walnut oil. It’s so much better than classic balsamic.
- Our Maple Sherry Vinaigrette is addictive! You can’t say that about a lot of salad dressings.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
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.
- Prep Time: 5 minutes
- Category: Salad Dressing
- Method: No cook
- Cuisine: Thai
- 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
Keywords: peanut dressing,peanut ginger dressing, thai salad dressing