A stack of papers sits on the counter by the fridge. It is next to a pile of magazines, calendar, and notes. It all gets shuffled around and hidden when guests are expected. The same counter serves as a beverage area when entertaining. A tub of ice, glasses, and assorted beverages take the place of my blogging office area. Those papers and magazines contain my to-do list of recipes. Tackling the to-do’s may lessen the pile a bit until new ones pile on top. One of the to-do’s I tackled is making Asian Peanut Dressing. It has been a long time coming.
A recipe caught my attention back in April. My friend Heather of girlichef shared her Peanut-Sesame Soba Noodles with Chicken & Kale. It was one for Weekday Supper and I immediately hit the print button as soon as I read it. The whole dish is a winner as far as I’m concerned. The element of it that stood above the rest was the dressing. So the recipe sat on my counter since April. Finally I decided it was time to give it a whirl. I did tweak it a bit and substituted ingredients I had on hand. A touch of heat was added with a dash of sriracha. I also used my trusty blender as I did with Oil and Lemon Dressing.
Asian Peanut Dressing is for salads or a dipping sauce. It has a certain creaminess from peanut butter. Fresh ginger and garlic give it an aromatic richness. Soy sauce is the salty element and honey gives it a touch of sweetness. Chopped peanuts added before serving give a crunchy texture. It’s everything I’ve enjoyed from various peanut dressings at Thai restaurants all combined into one.
Which Asian cuisine is your favorite? It is so hard for me to choose. It all depends on what I’m in to mood to eat. One thing for sure is you won’t find me passing up Japanese (sushi to be specific) or Thai. I have a feeling I’ve unleashed a new craving for Asian food. Stay tuned to see which other recipes I tackle from my stack of papers.
- ½ cup rice bran or light cooking oil
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 1 garlic clove, minced
- 1½ teaspoons grated fresh ginger
- ¼ cup creamy peanut butter
- 1 teaspoon sriracha
- ¼ teaspoon fresh ground pepper
- Chopped peanuts for garnish
- Put all ingredients in a blender and blend until smooth.
- Transfer to a salad dressing serving container.
- Garnish with chopped peanuts when serving if desired.