Recipe from the Courtyard Cafe: Thai Peanut Salad Dressing

  • 1 cup smooth peanut butter
  • 2 cloves garlic (chopped)
  • 2 tbsp fresh ginger (grated)
  • ½ cup tamari or soy sauce
  • ½ cup seasoned rice wine vinegar
  • ½ cup orange juice
  • ¼ cup thai chili sauce
  • Salt and pepper to taste

Place all ingredients into a deep container and blend with an emersion blender.  You can also use a standard blender, just make sure you add the liquid ingredients first so that you don’t clog the blades.  Blend thoroughly and check the consistency.  If it’s the dressing is too thin, blend in a bit more peanut butter.  If it’s too thick, blend in extra rice vinegar or tap water.  If you like things a little spicy try adding a pinch of cayenne pepper to the mix as well!

Not only can this be used as a salad dressing, it’s also a great marinade for shrimp or chicken skewers.  Try making a slightly thicker version (with a little extra peanut butter) to use as vegetable dip as well.  You can even use it as a sandwich spread that goes great with turkey, chicken or even leftover roast pork!  The leftover dressing will last up to a month in the fridge, so a batch can go a long way.

— Sous Chef Jon Newhard