Spring is here!
Over here in California, it has been sunny and 70 degrees the past few days. Whenever it starts to get warm outside, I start craving cold, crunchy salads. And a salad is nothing without a good dressing. I created this peanut sauce dressing when I was making a Thai salad that had an ingredient list that was 15 items long. 15! Most of the ingredients I didn’t have, and if I bought them I wouldn’t use them very often. Enter my two ingredient peanut sauce I whipped up with items I already had in my kitchen. It tastes great, and it saved me a trip to the store. Double win!
This is now of my favorite Asian peanut salad dressing. It uses peanut butter and sweet chili sauce, which you can easily find everywhere now. Even Trader Joe’s has it. It also doubles as a great peanut dipping sauce for things like crab rangoon, or to dress on cold soba noodles with veggies. The possibilities are endless. My favorite way to use it is coming up on Thursday. Oh the suspense!Print
- 1 cup sweet chili sauce
- 1 tablespoon + 1 teaspoon peanut butter (can use creamy or crunchy)
- In a small mixing bowl, mix the ingredients until combined. The measurements depend on the thickness of your peanut butter. Feel free to add a little more sweet chili sauce or more peanut butter if necessary.
- Will keep in an airtight container for 2 weeks.
- Serving Size: 3 tbs
- Calories: 86
- Sugar: 16.3g
- Fat: 1.6g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1