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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Spicy Peanut dressing

January 23rd, 2017 · No Comments · Agrotourism, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Gluten-free, Greenport, Grilling, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, pareve, Pasta, Preserves, Queens, salad, Side Dishes, Snack, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Spicy peanut dressing

This is my go-to peanut dressing for any salad, as a spread on sandwich or wrap or as a dip. It is flavorful, versatile and can keep in your fridge for up to a month.

1/2 cup crunchy peanut butter, organic
4 tbsp Tamari
1 tbsp rice or apple cider vinegar
1 tbsp local honey or maple syrup
1 small Garlic clove, or half of larger clove
1/3 cup + 2 tbsp hot water
1/2 teaspoon of Siracha or Sambal olek Chile paste (use less if you don’t like spicy-a few sprinkles of red pepper flakes will do).


In a food processor or high speed blender, combine all ingredients and pulse until blended.
Storage Instructions: Refrigerate in a glass airtight container and use for skewers of chicken, beef or grilled tofu (firm) or use as veggie dip.

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