Nutty, tangy, and a little spicy, this peanut dressing blends in under a minute and punches well above its ingredient count.
Ingredients
- 70 g (1/2 cup) roasted peanuts
- 240 ml (1 cup) apple cider vinegar
- 60 ml (1/4 cup) canola oil blend
- 60 ml (1/4 cup) sesame oil
- 60 ml (1/4 cup) sweet chili sauce
- 15 ml (1 tbsp) honey
- 15 ml (1 tbsp) sriracha
- Salt and pepper to taste
Instructions
- 1Combine all ingredients in a blender.
- 2Blend until completely smooth, about 1 minute.
- 3Season with salt and pepper.
- 4Taste and adjust, more vinegar for tang, more honey for sweetness, more sriracha for heat.
- 5Label, date, and refrigerate.
Cook's Note
Taste before adding salt, chili sauce and sriracha both carry salt already. Let the dressing sit for 10 minutes after blending and taste again before adjusting.
Best Served With
Toss with cold noodles, drizzle over grilled chicken or steak, or use as a dip for spring rolls and fresh vegetables.
Why This Recipe Works
Sesame oil and peanuts give the dressing a nutty backbone and apple cider vinegar brings sharp brightness that keeps it from feeling heavy. Chili sauce and sriracha add heat from two different directions.
Make It Yours
- Add a 1-inch piece of fresh ginger to the blender for warmth.
- Add 1 tbsp tamari for more depth.
- Thin with a little warm water to a lighter consistency for a noodle dressing or spring roll dip.
Leftover Strategy
Keeps refrigerated for 5 days. Shake or whisk before using, the oils separate over time.
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Pairing
A dry or off-dry Riesling handles both the heat and the peanut richness. A cold lager also works.