Low Fat Spicy And A Little Sweet Peanut Dressing Food

THAI PEANUT DRESSING

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.

LOW FAT SPICY, AND A LITTLE SWEET, PEANUT DRESSING

Steps:

• Combine all ingredients in a small bowl, and whisk well.
• Add to your favorite salad.

THAI SALAD WITH PEANUT LIME DRESSING

Steps:

• For the dressing: In a medium bowl, combine the peanut butter, rice vinegar, sesame oil, lime juice, soy sauce, canola oil, sugar and honey and whisk until smooth. Add the red pepper flakes, garlic, ginger, cilantro, and sesame seeds and mix until combined. Alternately, you can combine all ingredients in a blender and process until completely smooth. Let dressing rest for 10 minutes before tossing with salad.
• For the Salad: In a large bowl, combine all ingredients, toss. Right before serving, drizzle peanut lime dressing over the top and toss.

LOW FAT PEANUT SAUCE

Steps:

• Mix peanut butter with hot water in a small bowl until smooth.
• Add spices, soy sauce and cornstarch and whisk to remove any lumps.
• Steam-fry veggies of choice, and add the peanut sauce when stirfry is half done.
• Bring to a boil, then reduce to a simmer until veggies are done and the sauce thickens.
• Serve!

THAI PEANUT DRESSING

Steps:

• In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). If the dressing is too thick, thin with water, 1 teaspoon at a time.

LOW-CALORIE SPICY PEANUT NOODLES

Steps:

• Bring a pot of water to a boil. Cook noodles in the boiling water until heated through, about 1 minute. Drain and rinse noodles under cold water.
• Mix powdered peanut butter, soy sauce, sriracha sauce, and stevia together in a bowl. Add noodles, cucumber, and green onion and toss to coat. Refrigerate until flavors blend, about 20 minutes.

SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING

Steps:

• Whisk first 9 ingredients in medium bowl to blend.
• Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
• Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.