Creamy peanut dressing – perfect for salads, noodles, rice and the like.
This creamy peanut dressing is a real flavour bomb – full-bodied, rounded and with just the right balance of salt, acidity and sweetness.
It is built on a base of peanut butter, stirred together with lime, soy sauce, a little cane sugar, fresh ginger and garlic. The consistency is adjusted with boiling water, which makes the dressing silky smooth – just right for tossing with salads, noodles or rice dishes, so it coats every single ingredient.
It is not a thick satay sauce, but a lighter, creamy peanut dressing that is ideal when you want a dressing that spreads well and brings plenty of flavour to every bite.
It is very easy to make, tastes wonderful and keeps well in the fridge for several days – so you always have a good dressing ready to go.
Creamy peanut dressing – so many ways to use it
The peanut dressing is incredibly versatile and works in a whole host of dishes – both as a dressing and as a flavour boost in hot dishes.
It is wonderful in a crisp rice salad, where the creamy consistency binds all the elements together and adds plenty of flavour. Try it too in an Asian-inspired salad with steak, crunchy vegetables, chopped peanuts and spring onions – here it plays really well with both the salty and the fresh elements.
It also works perfectly in noodle dishes, hot or cold, with or without meat. Toss it with noodles, vegetables and perhaps chicken or beef for an easy, flavourful meal. It is also an obvious choice for rice dishes, where it can be used as a dressing or sauce that lifts the whole dish.
And it is brilliant in a quick stir-fry with vegetables or chicken – add it at the very end for a creamy, intense flavour that brings the dish together just right.
Peanut dressing
Ingredients
- 100 ml peanut butter, smooth or crunchy
- 2 tbsp lime juice
- 1 1/2 tbsp soy sauce
- 1 tbsp cane sugar
- 1 tbsp ginger, finely grated
- 1 clove garlic, finely grated
- 50 ml boiling water – possibly a little more
Method
- Put all the ingredients, except the boiling water, in a bowl and whisk them together with a balloon whisk.
- Add the boiling water a little at a time, whisking it well into the dressing. Continue until you have the consistency you want. Taste and adjust with soy sauce and lime.*Depending on the type of peanut butter used, you may need up to 25 ml extra water – per batch made.
Nutrition
Premium
Hvis jeg vil bruge stødt Ingefær, hvor meget tænker du så der skal til ?
Hej Linda
Uhhh det har jeg ikke prøvet. Jeg ville prøve mig forsigtigt frem – og smage dressingen til, til sidst, med stødt ingefær:)
Warm wishes, Dianna
Ser så lækker ud 😉 Hvilken opskrift er god at putte den på?
Hej Lene
Tusind tak 🙂
Den er super godt som dressing til stegt kød – kylling, gris og okse og faktisk også laks – til asiatisk inspirerede retter.
Også super til sprøde rossalater, til nudelretter og lignende 🙂
Warm wishes, Dianna