I have always been a fan of peanut dressing at Thai restaurants, so I decided to try making my own.
The end product is delicious and, I suspect, healthier than what most restaurants serve. It also doesn’t hurt that peanuts are a great source of heart-healthy monounsaturated fats!
This dressing goes wonderfully over a side salad of spinach leaves, chopped cucumbers, tomatoes, shredded carrots, and soybean sprouts.
YIELDS: 4 servings
4 Tablespoons natural peanut butter
2 garlic cloves
1/2 teaspoon poblano pepper, chopped (with seeds if you want an extra kick)
1 Tablespoon tamari
1.5 tablespoons apple cider vinegar
1 Tablespoon agave nectar
1.5 teaspoons ginger (powder)
1 tablespoon cilantro, chiffonade
1.5 Tablespoons freshly squeezed lime or lemon juice
1/4 cup water
Combine all ingredients in food processor. Process until mixture is smooth and uniform.
For best taste, refrigerate for 3 or 4 hours prior to serving.
NUTRITION INFORMATION (per serving)
1.2 grams saturated fat
3.9 grams monounsaturated fat
250 milligrams sodium
3 grams added sugar
1.5 grams fiber
4 grams protein