This is one of my most favorite dressings/sauces/marinades in existence. It's simple, easy to toss together and tastes amazing.
You can use this sauce on just about any sort of asian dish. Salad, noodles, tofu... etc.
I usually make this with reduced fat peanut butter, but very recently purchased some PB2 to give it a try with a few recipes.
If you don't have PB2 or just aren't interested in it, feel free to sub the PB2 for the same amount of reduced fat peanut butter. Just be sure to adjust the nutritional information accordingly.
I whipped some of this up in the morning and served it over some broccoli slaw and a few cold soba noodles for lunch. A perfect light meal on a warm and sunny spring day!
Thai Peanut Dressing
Servings: About 12 • Size: 1 Tbsp. • Calories: 47.2 • Fat: 4 g • Carb: 3.1 g • Fiber: 0.2 g • Protein: 0.5 g • Sugar: 2.6 g • Sodium: 155 mg
1 1/2 Tbsp. Light Brown Sugar, Packed
3 Tbsp. Vegetable Oil
3 Tbsp. Rice Wine Vinegar
1 Tbsp. Reduced Sodium Soy Sauce
2 Tbsp. PB2, 1 Serving Prepared
1 Tbsp. Ginger Root, Grated
2 Garlic Cloves, Minced
1 Tsp. Sesame Oil
1/2 Tsp. Salt
1/2 Tsp. Sriracha (Optional)
1/2 Tsp. Sesame Seeds (Optional)
Mix all ingredients together in a small bowl until well blended.
Refrigerate for a few hours prior to use if possible.
Use as a dressing, sauce, dip, or marinade!
Store leftovers (Hah! Yeah, right.), in the fridge in an airtight container for up to 10 days.