This is the best peanut sauce recipe ever! Using ingredients you probably already have in your pantry, this sauce works as a dressing for any Asian salad (see my Chinese Chicken Salad coming up next. You won’t want to miss it), plus it works with Chicken Satay or a regular tossed green salad or cabbage slaw. Besides perfect, complex flavor, the recipe blends together in a matter of a few minutes and you’re ready to go. Make it today and keep it on hand to use during the week. Note: Regular and gluten-free version is given.
Peanut Sauce Recipe
I've listed regular and gluten-free ingredients for this recipe. This peanut sauce recipe works great for Chinese chicken salad, chicken satay, or your favorite tossed salad.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 1/2 cups
Ingredients
- 1/2 cup soy sauce, regular or low-sodium **
- 1/2 cup peanut butter, not the type that needs stirring. Skippy Natural works well
- 1/2 cup apple cider vinegar or unseasoned rice vinegar
- 2 garlic cloves, chopped
- 2 tablespoons chopped peeled fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sesame oil
- 1 cup canola oil, expeller pressed is best
- ** for Gluten-free peanut sauce, use tamari in place of the soy sauce
Instructions
- In a blender, process the soy sauce (OR tamari), peanut butter, vinegar, garlic, ginger, salt and pepper until combined. Add the sesame oil and canola and blend until smooth.
- Serve immediately or keep refrigerated up to a week before using.
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