This homemade Creamy Thai Peanut Dressing is so easy to make and goes perfectly on salads, or as a sauce for chicken, or shrimp! It’s low carb, and completely keto friendly as well!
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I love a good Asian salad, unfortunately most Asian dressings are full of sugar and less then ideal oils.
This homemade version is seriously delicious and you can customize it to suit your own preferences, which is a huge bonus!
To top it off, it’s so easy to make! You simply toss everything into the blender and pulse until it’s smooth and creamy. If you don’t have a blender, just sub the garlic clove for about 1/4 tsp of garlic powder and use a whisk to mix everything together.
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Creamy Thai Peanut Dressing
Ingredients
- 1/2 cup natural peanut butter
- 2 tbsp lime juice (about 1 lime)
- 2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1/4 tsp Ground Ginger
- 1 clove garlic peeled
- 10 drops liquid stevia or to taste
- 2 tbsp Rice Vinegar
- 1 tsp Sriracha (more or less to taste)
- 1/4 cup unsweetened coconut milk
Instructions
- Add all ingredients to a blender, pulse until everything is smooth and creamy, scraping the sides down as necessary.
- Serve immediately or store in an air tight container in the refrigerator for up to two weeks.
Notes
This recipe was adapted from Gimme Some Oven!
Great sauce! I cut way back on the garlic and ginger Used half the hot sauce and used a couple spoons of honey. All due to sensitivity issues. Served with cooked veggies, rice, chicken and noodles. A big hit!