Peanut Dressing Food

NOODLE SALAD WITH CREAMY SESAME PEANUT DRESSING

Steps:

• Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
• Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
• Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
• Toss - Place salad ingredients in a big bowl, toss with dressing.
• Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.

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.

ASIAN NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
• While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

THAI PEANUT DRESSING

Steps:

• Puree everything in a blender or food processor.

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.

GARLICKY PEANUT DRESSING

Steps:

• Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified.

SPRING ROLL SALAD WITH PEANUT DRESSING

Steps:

• Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
• Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
• Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

THAI SALAD WITH PEANUT DRESSING

Steps:

• In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.

ASIAN COLESLAW WITH PEANUT BUTTER DRESSING

Steps:

• Prepare your shredded vegetables (carrots and cabbage or bagged slaw product, not cilantro) in a large salad serving bowl.
• Next, in a small or medium mixing bowl, whisk together the peanut butter, vinegar, sugar, soy sauce, sesame oil, and ground ginger.
• Pour half of the dressing over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
• Sprinkle in the cilantro.
• Refrigerate the coleslaw for at least an hour.
• Do not leave this in the refrigerator for longer than 24 hours. Top with optional seeds before serving.

THAI CRUNCH SALAD WITH PEANUT DRESSING

Steps:

• For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
• For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

GINGER-PEANUT DRESSING

Steps:

• Combine all ingredients in a small bowl - stir until peanut butter is dissolved.
• Toss with your favorite Asian salad or slaw or use on the side.

PEANUT DRESSING

Steps:

• Whisk together peanut butter and orange juice until smooth.
• Add in garlic, tamari, vinegar, maple syrup and ginger and whisk until smooth.

PEANUT BUTTER SALAD DRESSING

Steps:

• You will need 1 used-up peanut butter jar - DO NOT RINSE - be sure to leave a little around the sides for flavor. Place all ingredients in jar and then fill with oil almost to the top.
• Replace the lid and shake until no peanut butter clings to the sides of the jar.
• FAT-FREE VERSION:.
• Use left-over tea (any kind, even ordinary pekoe), or fruit juice such as lemonade, limeade or orange juice in place of some or all of the oil.
• NOTE:
• To suit my family's tastes I add more fresh ginger, garlic and pepper than called for.

KALE SALAD WITH PEANUT DRESSING

Steps:

• Whisk together the peanut butter with the rice vinegar, lime juice, vegetable oil, soy sauce, water and sugar in a large bowl. Add the kale, edamame, radishes and peanuts; toss well. Top with black sesame seeds and more peanuts.

BEST PEANUT DRESSING

Steps:

• Using a wire whisk or electric mixer, whip together the peanut butter, mayonnaise, honey, half-and-half, cream cheese and whipped cream until thoroughly blended.