Thai Peanut Dressing

This Thai Peanut Dressing is flavorful and creamy, with a sweet-and-savory base that is delicious on salads, slaws, stir-fries, and wraps. I love this dressing so much that I am always looking for something new to try it on.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Peanut butter: use the old-fashioned creamy peanut butter, not the all-natural that can separate.
• Lime juice: Fresh lime juice is essential for the best flavor.
• Soy sauce: Preferably use low-sodium soy sauce.
• Ginger: Use freshly grated ginger or ginger paste. Ginger paste is sold in tubes in the refrigerated produce section of most grocery stores. It will last a month when stored in the refrigerator. Use it in crispy rice salad and stir-fried green beans.
• Sesame oil: For dressings, I like to use toasted sesame oil, but it is not good for cooking. I understand if you only want to purchase one bottle. If that is the case, purchase regular sesame oil.

Prepare the Thai Peanut Dressing

To make the dressing, whisk the ingredients together in a bowl. Add water a tablespoon at a time until the desired consistency is reached.

Keep whisking until you get a smooth consistency. Store the dressing in an airtight container or a mason jar in the refrigerator for 5-7 days.

Cook’s Serving Suggestions

• Use as a dressing for Asian chopped salad, Asian noodle salad, and Asian slaw.
• Serve as a dipping sauce for crispy baked tofu, fried wonton strips, and lettuce wraps.
• Drizzle over egg roll in a bowl, Buddha bowl, and jasmine or brown rice.

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