Thai Peanut Salad Dressing Print Recipe Text Only 1/2 C peanut butter 1 lime, juiced and zested 2 1/2 t sesame oil 1 T seasoned rice wine vinegar 2 T soy sauce 3 T honey 2 cloves garlic, roughly chopped 1 T minced ginger 1/2 C roughly chopped cilantro (stems and all) 1/2 C vegetable oil 1/4 t kosher salt* 2-3 t sriracha chili sauce* 2-4 T water* *The need for salt may differ depending on the brand of PB you use. Taste first and then add. *I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add. *Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth. Makes about 2 cups. Store in the fridge and serve on Thai Peanut Noodle Salad.
