I like to serve this dressing with Vietnamese noodle bowls or as a side to any Asian meal. This is one of my most requested recipes, once a friend even said they’d eat rocks with this on them. This pairs well with any combination of greens, red cabbage, shredded carrots, edamame, tomatoes, avocado, basil, mint and/ or cilantro.
To make this #dinnerdoneby9am I prepare the dressing in the morning, prep the salad ingredients and place in a bowl (except avocado), refrigerate all day, then dress the salad just prior to serving.
-1/4 c honey or sugar
-1/4 c olive oil
-1/4 c rice vinegar
-1 Tbsp soy sauce
-1 tsp sesame oil
-1 Tbsp peanut butter
-1/2 tsp salt
-1/2 tsp sriarcha
-1″ chunk ginger, peeled
-1 clove garlic, peeled
Combine all ingredients in a blender or food processor and process until thoroughly mixed. Store in the fridge for up to 2 weeks.
This Peanut Salad dressing is fabulous. I served it over my mixed green salad and tons of veggies and it was a hit. This will become a staple dressing in my fridge.