ASIAN PEANUT DRESSING RECIPE RECIPES

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THAI PEANUT DRESSING RECIPE | ALLRECIPES



Thai Peanut Dressing Recipe | Allrecipes image

This makes a great sweet and savory sauce or salad dressing like the ones served at restaurants. It makes a great dip for fresh Thai or Vietnamese spring rolls. It's easy to make and I usually have all the ingredients in my cupboard. Garnish with mint leaves and chopped peanuts if desired.

Provided by LucyDelRey

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 1/2 cups

Number Of Ingredients 10

2 tablespoons cornstarch
½ cup cold water
¼ cup low-sodium soy sauce
½ cup smooth peanut butter
¼ cup brown sugar
1 tablespoon white vinegar
2 teaspoons sesame oil
1 cup warm water
¼ cup chopped peanuts
1 tablespoon chopped fresh mint leaves

Steps:

  • Dissolve the cornstarch in 1/2 cup of cold water; set aside.
  • Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved. Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes. Serve warm. Garnish with chopped peanuts and mint leaves as desired.

Nutrition Facts : Calories 64.5 calories, CarbohydrateContent 4.4 g, FatContent 4.6 g, FiberContent 0.6 g, ProteinContent 2.2 g, SaturatedFatContent 0.9 g, SodiumContent 151.8 mg, SugarContent 2.5 g

ASIAN PEAR SALAD WITH PEANUT-LIME DRESSING RECIPE | BON ...



Asian Pear Salad With Peanut-Lime Dressing Recipe | Bon ... image

This sweet-tart salad gets its satisfying crisp-crunchy texture from floral Asian pears and nutty raw cauliflower.

Provided by Peter Som

Yield 8 Servings

Number Of Ingredients 17

1 Tbsp. unsalted butter
2 Tbsp. fresh orange juice
1 tsp. five-spice powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ tsp. sugar
½ cup unsalted dry-roasted peanuts
½ cup creamy peanut butter
½ cup grapeseed oil or vegetable oil
? cup fresh lime juice (about 3 limes)
2 Tbsp. honey
1 Tbsp. plus 1 tsp. soy sauce
1 Tbsp. unseasoned rice vinegar
Kosher salt
1 large head of cauliflower (about 2½ lb.)
1 large Asian pear, thinly sliced
2 cups arugula
1 cup (packed) cilantro leaves with tender stems

Steps:

  • Melt butter with orange juice, five-spice powder, salt, and sugar in a medium skillet over medium heat. Add peanuts and cook, stirring, until peanuts darken and orange juice mixture reduces to a glaze, 5–7 minutes. Scrape peanuts onto a plate; let cool. Do Ahead: Peanuts can be prepared 3 days ahead. Let cool; store airtight at room temperature.
  • Whisk peanut butter, oil, lime juice, honey, soy sauce, and vinegar in a large bowl until smooth. Season dressing with salt.
  • Cut cauliflower into quarters through stem; trim core. Thinly slice on a mandoline or with a sharp knife; coarsely chop any stray florets. Add cauliflower, Asian pear, arugula, cilantro, and half of peanuts to dressing and toss to coat.
  • Divide salad among plates or arrange on a platter and top with remaining peanuts.

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