Creamy, nutty, tangy, and just the right amount of spicy this Thai Peanut Dressing is a flavor-packed addition to salads, bowls, noodles, and more. Made with pantry staples, it’s quick to shake up and irresistibly delicious.

Ingredients

½ cup creamy peanut butter
2 Tbsp fresh lime juice
2 Tbsp rice vinegar
2 Tbsp low-sodium soy sauce or tamari*
1 Tbsp honey (or maple syrup, or agave nectar)
1 tsp toasted sesame oil
1 tsp sriracha (or to taste)
¼ tsp ground ginger
1 garlic clove, roughly chopped
1–2 Tbsp water or coconut milk, as needed to thin

Instructions

1. Mix the Dressing

In a small mixing bowl, whisk together all ingredients until smooth and fully combined.

Alternatively, place everything in a mason jar or salad dressing bottle, seal tightly, and shake vigorously until well blended.

2. Adjust Consistency

If the dressing is too thick, add 1 to 2 tablespoons of water or coconut milk, a little at a time, until it reaches your desired consistency.

3. Store or Serve

Use immediately, or store in a sealed container in the refrigerator for up to 1 week. Shake or stir before using.

Why You’ll Love This Recipe

Quick and easy: Just whisk or shake and it’s done in minutes.
Versatile: Pairs well with salads, noodles, spring rolls, grilled veggies, and more.
Customizable heat and sweetness to suit your preferences.
Naturally dairy-free and easy to make gluten-free or vegan.
Packed with flavor: Sweet, savory, tangy, and spicy all in one.

Tips

Use natural peanut butter for a cleaner ingredient list, but stir well before using.
Fresh garlic and lime juice give the best flavor—don’t skip them.
Warm the peanut butter slightly if it’s too firm; it will mix more easily.
Add water slowly to avoid thinning it too much.
Shake before serving if stored in the fridge, as separation is natural.

Variations and Substitutions

Make it spicy: Add extra sriracha or a pinch of red pepper flakes.
Make it nut-free: Substitute sunflower seed butter or tahini.
Use tamari or coconut aminos for a gluten-free version.
Add more lime juice or rice vinegar for a tangier dressing.
Make it creamier: Blend with a splash of coconut milk.

FAQs

Q: Can I use crunchy peanut butter?
A: Yes, but it will change the texture. If you prefer a smoother dressing, stick with creamy.

Q: Is this dressing vegan?
A: It can be! Just substitute honey with maple syrup or agave.

Q: How long does it last?
A: Store in a sealed container in the fridge for up to 1 week.

Q: Can I freeze this dressing?
A: It’s best fresh, but you can freeze it in small portions. Thaw and stir well before use.

Serving and Suggestions

Drizzle over chopped salads, especially Asian slaw or kale salads.
Use as a dipping sauce for spring rolls, satay, or raw veggies.
Toss with cold noodles, rice noodles, or soba for an easy lunch.
Spoon over grain bowls with tofu, chicken, or roasted vegetables.
Add to lettuce wraps for a burst of nutty flavor.