This Spicy Peanut Dressing is one of those sauces that makes a quick meal taste so much better. It’s creamy from peanut butter, bright from lime, fragrant from fresh ginger, savory from tamari, lightly sweet from maple syrup, and spicy enough to wake everything up. I love it with soba noodles, edamame, crunchy cabbage, cucumber, mango, and fresh herbs, but it’s also amazing as a tofu marinade, a dipping sauce, or a drizzle for any bowl that needs a little extra flavor.
Spicy Peanut Dressing
This spicy peanut dressing is creamy, tangy, lightly sweet, and full of flavor from lime, ginger, tamari, rice vinegar, maple syrup, and hot sauce. It’s perfect for salads, noodles, tofu, and bowls.
Equipment
Ingredients
- 2 tbsp (30 g) natural peanut butter
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 g) fresh ginger - peeled
- 2 tsp (10 ml) tamari - reduced sodium preferred
- 1 tbsp (20 g) maple syrup
- 1 tbsp (15 ml) rice vinegar
- ½ tbsp (7.5 ml) hot sauce - more or less to taste, I like sriracha or Valentina’s
- 2 tbsp water - optional, if needed to thin
Instructions
- In a small blender, add the peanut butter, lime juice, ginger, tamari, maple syrup, rice vinegar, and hot sauce. Blend until smooth. Add a little water if you desire to thin the sauce.Alternatively, for a no-blender option, grate the ginger, add to a bowl with the rest of the ingredients, and whisk together. You will most likely need the 2 tablespoons of water in this version.
- Keep in the fridge in an airtight container for up to 5 days until ready to use.
Notes
Peanut Butter: Not all peanut butter is made equal. Try to avoid the version with added sugar and oil. Choose a 100% natural peanut butter, with peanut and salt as the only ingredients.
Tamari: Tamari is often gluten-free but it’s worth checking the label if needed. Choose a reduced-sodium option or swap for coconut aminos for a lower-sodium option.
Why I love this recipe (as a nutritionist)
- Big flavor in minutes: a few pantry ingredients turn into a creamy, tangy dressing in about 5 minutes.
- Healthy fats from peanuts: peanut butter gives the dressing a creamy texture and helps make salads more satisfying.
- Fresh ginger and lime: they keep the sauce bright, fragrant, and perfect with crunchy vegetables.
- Great for meal prep: it keeps for up to 5 days, so you can make quick noodle salads, tofu bowls, and wraps all week.
Variations and tips
- Make it spicier: add extra hot sauce or a pinch of chili flakes.
- Make it nut-free: use tahini or sunflower seed butter instead of peanut butter. The flavor changes, but it still works.
- Lower the sodium: choose reduced-sodium tamari or swap for coconut aminos.
- Use it as a marinade: toss tofu or tempeh in the dressing before baking or pan-searing.
- Thin before serving: peanut dressing thickens in the fridge, so stir in a splash of water if needed.
- If you like this recipe, you’ll also love our Creamy Cilantro Dressing, High Protein Soba Noodle Salad with Peanut Sauce, or Creamy Oil-Free Almond Pesto.
FAQ
- Is spicy peanut dressing gluten-free? Yes, if you use gluten-free tamari. Always check the label if needed.
- Can I make this peanut dressing nut-free? Yes, use tahini or sunflower seed butter instead of peanut butter. The flavor will be different but still delicious.
- How long does peanut dressing last? Store it in an airtight container in the fridge for up to 5 days.
- Can I make this without a blender? Yes, grate the ginger first, then whisk everything in a bowl. You’ll likely need the water to thin it.
- What can I serve with spicy peanut dressing? It’s perfect with soba noodles, tofu, edamame, cabbage, cucumber, mango, rice bowls, and crunchy salads.
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