This yummy Thai Peanut Dressing is SO flavorful, quick and easy to make, and it tastes delicious on everything from salads to stir-frys to saté and beyond!
I don’t know about you all, but I find a good Thai peanut dressing downright irresistible.
I mean, any good peanut dressing (or peanut sauce) for that matter is always a win in my book. But especially when it’s mixed Thai-style with some tangy lime juice, a hint of spicy sriracha, and a kick of ginger — I can’t get enough of the stuff. It’s the perfect way to kick your salads up a delicious notch. Or — bonus — it also tastes delicious paired with your favorite proteins, roasted veggies, stir-frys, you name it!
Such a delicious and versatile recipe. And it’s wonderfully simple to make as well. Here’s my favorite recipe!
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I generally just mix this recipe together by hand. But feel free to toss it in a blender or food processor too — whatever works! And as always, be sure to give it a good taste before serving, and season it with any extra ingredients that you might like. For example:
- If you’d like a spicier dressing, feel free to add extra sriracha. (Or omit the sriracha if you prefer less-spicy.)
- If you’d like an herbier dressing, feel free to add in 1/4 cup chopped fresh cilantro.
- If you’d like a thinner dressing, feel free to whisk in a few extra tablespoons of water or coconut milk.
I recommend using this Thai Peanut Dressing:
- drizzled on green salads or slaws
- tossed with pasta salads or warm noodle dishes
- as a finishing dressing on a stir-fry
- as a dipper for a veggie tray
Enjoy, everyone!
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Thai Peanut Dressing
Ingredients
- 1/2 cup creamy peanut butter
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari*
- 1 tablespoon honey (or maple syrup or agave nectar)
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1/4 teaspoon ground ginger
- 1 clove garlic roughly chopped
- 1-2 tablespoons water or coconut milk, if needed
Instructions
- Whisk all ingredients together in a small bowl until evenly combined. (Or -- my favorite method -- shake them together in a sealed mason jar or salad dressing bottle until evenly combined.) If you would like to thin out the dressing, feel free to add in a few tablespoons of water or coconut milk until the dressing reaches your desired consistency.
- Serve immediately, or refrigerate in a sealed container for up to 1 week.
Notes
Did you make this?Let me know how it turned out in the comments below!Be sure to also check out my other favorite salad dressings!
How much does this make and what are the nutritional stats?
This is a delicious dressing with bold flavors. Thank you for sharing this recipe. It changed up my salad routine and the umami in it is incredible!
Thank you for your salad dressing recipes! This peanut dressing makes eating my daily two cups of leafy greens a happy experience.
This is sooo good. We had it on a soba noodle salad with fresh veggies and baked tofu. Yum!
Absolutely delicious ! I added a bit more water for a thinner consistency and woah ! Tossed it with some grilled chicken and veggies for a delicious salad ! Amazed !
I love mixing organic baby greens, cucumbers and spaghetti and then drizzling spicy Thai peanut dressing/vinaigrette on top. I usually purchase Trader Joe’s brand dressing, but recently moved to a small mountain town without a TJ’s. I found your recipe and can’t wait to try it! Thank you for sharing!
Made this today. Yum is an accurate description. I replaced agave/sweetener with two Medjool dates.
Yesterday, I made this sauce for my lunches this week and it’s really good (pairs well with my plain chicken breast for this week)!
Yum!
Oh my, awesome recipe! Adding a satay or Thai dressing to a salad makes it so delicious, and makes me feel a lot happier about havimg to eat my salad!
I know I’m going to LOVE this dressing-it sounds very close to what we put on our Asian Chicken Salad.
Thanks so much for the time and effort you take in providing us with these fabulous recipes. You make our life tastier at the dinner table!
I added a little more honey and used crushed red pepper instead of Sriracha. Also added a bit more water than suggested. I made a salad with Thai-spiced chicken thighs, mandarin oranges, crushed peanuts, green onions, and spinach with this dressing poured over it and it was AMAZING!! So amazing that I’m making it again today. Thank you for this delicious recipe!