A good peanut dressing is hard to find. I’ve had quite a few misses that left me slightly nauseous and thoroughly discouraged.
Not to get all Debbie Downer on you, but I had kind of given up on making a good Asian-y peanut sauce altogether. (SO sad, I know.)
But when the mood struck for something a little spicy, gingery and peanutty, I decided to give it another try. And FINALLY, I ended up with something I was pretty happy with.
I thinned out the sauce with a little warm water to use it as a salad dressing (the sauce recipe below ends up on the thick side) over a nice crunchy and fresh mix of carrots, Swiss chard, chickpeas and rice.
This sauce is also great spooned over warm steamed veggies and tofu or as a dipping sauce for rice paper rolls or dumplings. A little swirl of Sriracha with it is pretty killer too.
PEANUT CHILI DRESSING
- 1 tablespoon grape seed oil
- 1 clove of garlic, minced
- 1 red chili, finely chopped
- 1 tablespoon minced ginger
- 2 tablespoons all-natural peanut butter
- 1 tablespoon soy sauce
- 1/4 cup coconut milk
- 1/4 cup water
- juice of half a lime (extra to serve)
Heat oil in a small pan over a medium heat. Add garlic and sauté for 30 seconds until fragrant, add chili and ginger and continue to cook for another minute, stirring.
Add peanut butter, soy sauce , coconut milk and water and reduce heat to low. Cook, stirring for about 10 minutes, allowing the mixture to thicken. If it becomes too thick, add more water 1 tablespoon at a time.
Allow to cool and add lime juice.
Serve over salad or as a dipping sauce for vegetables or dumplings.
SWISS CHARD AND CHICKPEA SALAD
- 1/2 cup cooked chickpeas, rinsed and dried
- 1/2 cup brown rice
- 2 cups shredded Swiss chard
- 1 medium carrot, cut into ribbons with a vegetable peeler
- 2 green onions, thinly sliced (set some aside to garnish the salad)
- 1/4 cup chopped cilantro/coriander
- 1/4 cup chopped peanuts (or cashews)
Place all the ingredients besides the nuts together in a bowl with the dressing and mix well to combine. Top with reserved green onions, chopped nuts and extra cilantro. Spritz a little extra lime juice on there for extra punch.