This Easy Thai Peanut Dressing is so versatile and so easy, you'll wonder why you haven't made it before. It is fast, savory, and delicious.
What Makes This Thai Peanut Dressing So Delicious?
- Low Carb - It only has 4 net carbs per serving.
- Vegetarian - A great sauce or dressing option for any Vegan or Vegetarian dish.
- Dairy-Free - It is delightfully creamy without using any dairy.
- Gluten-Free - Perfect for anyone with gluten intolerances.
I've often spoken about how much sauces matter when you start to eat low carb or keto. If I know I have some kind of piquant flavor waiting for me in the fridge, I'm much more likely to just make a piece of chicken or a pork chop and not worry about how to cook it.
All I have to do is decide what flavor I want today. Will it be a coriander and coconut chutney that accompanies the fish? Or shall I go with the creamy jalapeno cilantro dressing? Shall I put a spoonful of the Meyer Lemon Chutney on my plate?
What Is Peanut Dressing Used For?
This easy Thai Peanut Dressing goes as well with grilled chicken as it does with plain veggies in a salad. I love the "throw things in, mix and eat" type of recipes and this is definitely one of those. I think my next endeavor needs to be Thai Chicken to go with this peanut dressing, although I've also been thinking of a Chinese cold sesame chicken style dish (except you know, peanut instead of sesame).
My ideas for what sounds delicious with this Peanut Dressing Recipe and what you find appetizing may differ. If that's the case here are a few more ideas of things you might enjoy pairing it with:
- Chicken
- Pork
- Beef
- Dip for Veggies
- Salad Dressing
Ingredients You'll Need
How Do You Make Peanut Salad Dressing From Scratch?
- Put all ingredients into a blender, being sure to use hot water to emulsify the peanut butter
- Whirl
- Serve
How Long Does Thai Peanut Dressing Last?
With the ingredients included in this peanut sauce, my guess is that it would last around a week in the refrigerator and still maintaining it's delicious flavor. I say "my guess" because it's so delicious it has never lasted more than a few days at my house.
Want More Ways To Cook With Peanut Butter?
- Peanut Butter Fat Bombs
- Keto Peanut Butter Cake
- Keto Peanut Butter Maple Mousse
- African Peanut Stew
- Keto Peanut Butter Bars
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Ingredients
- 1/3 cup (86 g) Creamy Peanut Butter
- 1/4 cup (62.5 g) hot water
- 2 tablespoons (2 tablespoons) Soy Sauce
- 2 tablespoons (2 tablespoons) White Vinegar
- 1 (1) lime, juiced
- 1 teaspoon (1 teaspoon) Minced Ginger
- 1 teaspoon (1 teaspoon) Garlic
- 1 teaspoon (1 teaspoon) Ground Black Pepper
Instructions
- Place all ingredients into a blender and whirl until smooth.
- Serve with vegetables, leftover cooked chicken, or as a salad dressing in your favorite salad.
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Nutrition
Originally Published August 18, 2017
Don't forget to check out my other Keto cookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.
Patricia
Do you refrigerate? It is so good!, I added just a little bit of honey
Lilly
No peanut flavor and too thin even though I only added half the water.
URVASHI PITRE
What kind of peanut butter did you use? It has a very rich peanut flavor actually so wondering if it was your peanut butter. Chunky does well
SHELLEY MAJORS
Nope, not good at all. Lacked any flavor of peanut butter. I wanted something to add a little sweetness to my salad.
Robin Carnahan
This recipe is AMAZING! Our family loved it and we will make a jar of it to have on hand weekly! I doubled the recipe for our family of 7.
Lynne McLean
Two different kinds of garlic. Can I just use all minced or all powder garlic? Also do you squeeze an entire lime into it or just a little to taste?
URVASHI PITRE
Ah it shouldn’t have both. I would use all minced. And the lime juice is to taste
Robert M
I like how simple the recipe is and it comes out quite good. I would advise mixing all ingredients minus the water and then adding water in (if needed at all) afterwards. Following the recipe, came out much too watery.
Amber Rousseau
I'm just starting keto. I love sauces and dressings, so I'm happy to find this recipe. It seems say you need a teaspoon of minced garlic and a teaspoon of garlic. Is this a typo, or does it need two forms of garlic?
Maryann
Hi - first of all, thank you for all the wonderful recipes. I am slowly learning how to cook through your site. In the peanut sauce recipe, possible to substitute the skipper for PB2? Thank you!
URVASHI PITRE
I haven’t tried it with PB2 so I’m not sure. The thing is you need some fat in the dressing and the PB2 is largely defatted. May be worth trying. You could always add peanut butter later if it didn’t quite work
Kerstin
Very good!