I don’t particularly enjoy cucumbers. A cucumber is only good in a martini, or when it’s pickled. But now I have one more thing to add to that short list – peanut salad dressing. This recipe has been a long time in the making – I was never able to get it just right, until now. What makes this recipe different? Peanut Butter Boy brand peanut butter of course! PBB peanut butter is thick and rich, so the resulting salad dressing has the perfect consistency. And since we keep the skins on the peanuts, it has more flavor too. It goes great with almost any salad you can imagine, because it’s salty, sweet, spicy and tangy.
Don’t forget to enter the giveaway for 2 jars of Peanut Butter Boy peanut butter! Click here to enter the contest before a name is randomly selected on Friday, March 15th.
1/3 cup Peanut Butter Boy Super Smooth
1/4 cup low-sodium soy sauce
2 Tbsp chopped fresh ginger
1 garlic clove, chopped
1 Tbsp balsamic vinegar
1 tsp olive oil
2 tsp honey or agave nectar
1 tsp dried hot red pepper flakes
1 Tbsp Thai sweet chili sauce (optional, but tasty)
1/3 cup hot water (as needed)
1. Whisk together all of the ingredients, except for the water. Then add the water to thin the dressing to desired consistency and mix well. Store in an empty peanut butter jar and refrigerate. Stays good for at least 1 week (maybe longer, but we usually finish it in 5 days or less). Makes 4-6 servings, less if you take too many sips.