Peanut Ginger dressing / marinade

In a world where time is often short, I need quick fixes to get me through the day and stay on track nutritionally.  The key to this is to make the right options the easiest and most delicious and one way I have found to do this is by having a really good homemade salad dressing in the fridge – ready to pour on top of cold veggies, hot veggies, grilled tofu, buddha bowls or anything else basically.

This dressing really hits a lot of flavor targets, and with quite a punch, so a little bit can really transform a lot of vegetable

My salad-dodging husband is crazy about it which is a plus!  The thing we keep coming back to is a base of good sturdy leaves like kale or romaine with shredded carrots, zucchini and then anything else that might be in your fridge – mushrooms, fresh corn, peppers, black beans or garbanzos… anything goes!

The peanut butter gives this a fairly sticky consistency, so once you toss your salad around in it it sticks to the leaves instead of sinking to the bottom like a lot of thinner dressings.  It’s easy to make too and it keeps really well, if you can resist having it with every meal!

Make it and let me know what you think!

 

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Peanut Ginger dressing / marinade Yum
A versatile dressing that will literally enhance anything you add it to! It's savory, a bit spicy and thick.
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Course condiment
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Ingredients
Course condiment
Servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Place all ingredients in a blender and combine.
  2. Transfer to a jar and keep in the fridge.
Recipe Notes
  • Quantities can easily be doubled, in my experience it keeps well in a container in the fridge
  • You can make this in a bowl, but will need to warm the peanut butter so that it mixes more easily.  Also note that if you do this you will still have a slightly stringy texture from the ginger
  • If you want a thinner consistency or less salty/acidic, you can dilute with water
  • To make it more kid friendly, you can add in some maple syrup.  My kids love it like this on top of streamed brown basmati - the added sweetness can take the edge of the ginger.  This makes a good dipping sauce too!
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