Peanut Sauce/Dressing
Mix all ingredients in a blender or with a hand mixer until smooth.
Serve as sauce or dressing. Microwave/heat up, if you like.
Serving suggestion: make a salad using curry-flavored instant noodles, cucumber, lettuce, scallion, green bell pepper, red cabbage, carrot, tomatoes, radishes, red chili pepper and roasted pistachio crumble and serve with peanut dressing.
Ingredients
✸ 10-20 g grated ginger root (a thumb-sized piece) or 0.5-1 tsp dried ginger
✸ 2-3 peeled cloves or garlic
✸ 60-70 ml/0.25-0.3 cups/61-72 g/2.0-2.5 oz smooth, unsweetened peanut butter
✸ 40-50 ml/0.15-0.2 cups sesame oil (or 0.5-1 tsp liquid smoke)
✸ 30-40 ml/0.1-0.15 cups maple syrup (or runny honey)
✸ 30-40 ml/0.1-0.15 cups soy sauce (or a little less Worcestershire sauce or HP sauce)
✸ 1-2 tsp miso paste (optional)
✸ juice of 1 middle-sized orange (50-70 ml/0.2-0.3 cups)
✸ juice and zest of 1 lime
✸ 0.5-1 tsp chil(l)i flakes or a piece of deseeded red chili pepper
✸ 0.5-1 tsp cumin
✸ 1 tsp dried cilantro (or ~3 tsp fresh coriander or 0.5 tsp ground coriander seeds)
✸ 0.5-1 tsp yellow mustard seeds
✸ 0.25-0.5 tsp dried dill (or ~1 tsp fresh, minced dill)
✸ 0.25 tsp white pepper
✸ a tiny pinch of salt (to taste)
MethodMix all ingredients in a blender or with a hand mixer until smooth.
Serve as sauce or dressing. Microwave/heat up, if you like.
Serving suggestion: make a salad using curry-flavored instant noodles, cucumber, lettuce, scallion, green bell pepper, red cabbage, carrot, tomatoes, radishes, red chili pepper and roasted pistachio crumble and serve with peanut dressing.
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