"These ingredients reflect the types of food my family enjoys year-round—fresh herbs and vegetables from our garden and local farmers. Sometimes we add chopped cooked chicken or my husband's fresh fish catch of the day for a main dish." —Maureen Nibecker, Honokaa, Hawaii
3 tablespoons water
2 tablespoons rice wine vinegar
1 tablespoon chopped green onions
1 tablespoon reduced-fat peanut butter
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon dark sesame oil
2 teaspoons dry-roasted peanuts
2 cups mixed baby salad greens
1/2 cup fresh bean sprouts
2 tablespoons vertically sliced red onion
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
6 baby carrots, peeled
4 cherry tomatoes, quartered
How to Make It
To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.
I made as written and enjoyed the salad. The dressing was a little acidic so I might add a little honey or sugar next time. Depending on what I serve it with, I would also cut back on the hot sauce as it was a little too spicy when served with a spicy main course.
It wasn't like the salad dressing at my favorite Thai Restaurant. I'm thinking of adding honey or sugar the next go around. I also added shrimp to the salad, which can be a stand alone meal or complement another dish.
I made this last night and it was so good that I will make a double batch of this dressing again today just to have it on hand for salads this week. It was good, but I think this time I'll cut the chili in half because it was almost so spicy you couldn't taste the other flavors. The dressing will make a good sauce for other dishes too.
The peanut dressing is absolutely excellent and can be used successfully on virtually any combination of salad vegetables. Love it when there's leftover dressing so I always make extra. I followed the recipe exactly for the dressing, then added additional peanut butter, left out the sprouts in the salad but added cold boiled shrimp for a one dish meal. I would definitely make this again.