This is hands down a dressing worth having on hand, I can quickly throw together wraps or salads and have a delicious mid-day snack or lunch. Gardens can go wild in Florida so its good to have a few recipes to help use up your harvest. I have even been able to take potential wasted food like the ribs of greens and turn them into a delicious crudités.

In the summer when I don’t want to turn on the oven this is a super satisfying meal. It’s also a great travel partner to the springs or the beach. With the fresh herbs in the garden you will be able to create fresh joy all season long. It holds well over a week so go ahead and make double.

Thai Peanut Dressing

Ingredients

• 3/4 cup peanut butter natural, unsweetened
• 2 tablespoons low sodium soy sauce (tamari or coconut aminos)
• 1 tablespoon rice vinegar
• 2 tablespoons brown sugar or date syrup
• 2 teaspoons chili garlic sauce *optional, adds heat
• 1 tablespoon fresh lime juice
• 3 garlic cloves pressed or grated
• 1 tablespoon ginger root grated
• 2 tablespoons coconut milk
• 2-4 tablespoons warm water
• garnish: green onions, sesame, toasted almonds

Instructions

• Whisk all ingredients except water.
• Add water, 1 tablespoon at a time, until desired consistency. I tend to keep it rather thick ( 1 or 2 TBS) and then water down as needed (3 or 4 for thinner dressing).
• garnish with green onions, sesame, toasted almonds, splash of rice syrup

Notes

• I use unsweetened peanut butter.  If you use conventional peanut butter the sauce may turn out too sweet.  Try reducing the brown sugar to 1 tablespoon.

• This recipe works well for almond butter too. The consistency is a little different so make sure to adjust seasonings and water.