Asian Peanut Butter Dressing

This is not an authentic recipe. I whipped it up one day when I wanted to indulge in an Asian-inspired vegetable-based salad with noodles. The ingredients are authentically Asian, however. And as I do, typically, I added this, chopped that, poured in this and that, and the dressing came out top notch. These are all some of my favorite ingredients.

My husband gets annoyed when he really loves something I create in the kitchen, but I have no way of replicating it. That’s usually when I use some ingredients I’ve made myself, like a certain broth or a unique pesto or herbaceous oil.

In the case of the dressing, I immediately put pen to paper and attempted to recreate what I’d thrown into the blender. It was very close to what I made originally, and obviously you don’t have to measure anything to create this type of dressing. You may want more or less vinegar, or more or less lime juice, or more or less hot sauce of choice.

So make it yours!

The protein can also be changed up. I love seafood like the salmon I used, but also shrimp, scallops, and tuna. Chicken and beef work just as well. And grilled tofu. Have fun!

Asian Peanut Butter Dressing

1 1/2” piece of fresh ginger, chopped
5 garlic cloves, halved
4 tablespoons good peanut butter
2 ounces soy sauce
2 ounces black vinegar (or use apple cider vinegar)
2 ounces Shaoxing cooking wine
2-3 tablespoons sambal oelek, to taste
2 tablespoons toasted sesame oil
Juice of 2 limes
1 squirt agave

Place all ingredients in a blender and blend until smooth.

Serve the dressing at room temperature or warmed slightly. I also think the protein is best warm, unless you are using an avocado.

I bought this product for some crunch, but didn’t like them.

Any vegetables can be used for an Asian-inspired salad – cabbage, lettuce, red bell peppers, snow peas, bean sprouts, avocado, broccoli, cucumbers, cauliflower, mushrooms, celery, green onions, water chestnuts, edamame, chile peppers, and carrots. You can also use fresh or dried noodles and nuts for crunch. And fresh cilantro is always a great topper! Get creative!

By Published On: January 15th, 202440 Comments on Asian Peanut Butter Dressing

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

40 Comments

  1. Dorothy's New Vintage Kitchen January 15, 2024 at 7:55 AM - Reply

    Superb! So many of my favorite ingredients too! I’m thinking shrimp here.
    I had to laugh at your husband’s annoyance at not replicating a dish. We so often cook that way, a little of this and that, taste, a bit more of something else. I made some scallop and shrimp shish kabobs one time that I put in containers in our cooler to marinate for a camping trip. It was one of those times I was distracted and rushing and really had not much of an idea what I tossed in but it must have sounded good at the moment. They were the best kebabs ever, and though I’ve tried to duplicate what I did, I haven’t come close!

    • Chef Mimi January 15, 2024 at 9:17 AM - Reply

      Yeah, I get it. Sometimes I annoy myself, too! But my husband just needs to be happy that he will always be fed well!

  2. ajeanneinthekitchen January 15, 2024 at 9:22 AM - Reply

    Delicious! :)

  3. David Scott Allen January 15, 2024 at 9:38 AM - Reply

    And this is exactly how many of my recipes come about; when you have such good ingredients, what can go wrong? (I know, sometimes they do go wrong…) This dressing sounds amazing and one I will definitely make. I’m excited to try the Konjac noodles — I haven’t seen them in my Asian grocer, but I wasn’t looking, either…

    • Chef Mimi January 15, 2024 at 10:59 AM - Reply

      I’m not even sure you can find them in an Asian grocery store. The first company to sell them called them Miracle Noodles. They’re basically no carbs or calories, which is what attracted them to me. But they’re good – like a thicker cellophane noodle, although you can get various shapes. It makes me happy to have noodles way more often now!

  4. Jeff the Chef January 15, 2024 at 10:14 AM - Reply

    I love peanut sauce, so I have feeling I’d love this. So did you basically toss it over the veg and the fish? Would you put it on a very hearty salad?

    • Chef Mimi January 15, 2024 at 11:00 AM - Reply

      That’s exactly what I did – I made a hearty salad – the one pictured with the salmon, and used salmon that day for my protein.

  5. Gerlinde de Broekert January 15, 2024 at 10:46 AM - Reply

    I do this all the time Mimi. I cook and when it turns out great I have a difficult time duplicating it . Your dressing looks great . It reminds me of a Chinese dish called Don Don rice. My husband loves that dish.

    • Chef Mimi January 15, 2024 at 11:01 AM - Reply

      Huh! I’ve never heard of it! Yet something else I need to look in to!

  6. angiesrecipes January 15, 2024 at 12:46 PM - Reply

    I could drink that dressing! You can’t go wrong with peanut butter :-) Haven’t had konjac noodles in ages…I used to eat lots of them.

    • Chef Mimi January 15, 2024 at 4:58 PM - Reply

      I know what you mean! I almost did! I used to buy miracle noodles, now they have ones like Konjac that you don’t even have to cook!

  7. Charlie DeSando January 15, 2024 at 12:52 PM - Reply

    so easy and so good, love it on Asian food

    • Chef Mimi January 15, 2024 at 4:57 PM - Reply

      This flavors work so well together!

  8. sherry January 15, 2024 at 4:16 PM - Reply

    that’s why it’s great having my own blog :) I can re-make my dishes that i usually put together by checking out 3 or 4 recipes and combining them. these flavours are fabulous Mimi!

    • Chef Mimi January 15, 2024 at 4:57 PM - Reply

      That’s a good point! It’s fun using various recipes as inspiration for making one dish!

  9. Healthy World Cuisine January 15, 2024 at 8:04 PM - Reply

    You know we are all about this recipe and we have everything in our pantry to make it. (smiling) Woohoo! This would also a great dip for fresh Vietnamese spring rolls.

    • Chef Mimi January 16, 2024 at 9:19 AM - Reply

      MMmm. It sure would!

  10. BERNADETTE January 15, 2024 at 8:16 PM - Reply

    Looks like a delicious and authentic Mimi recipe.

    • Chef Mimi January 16, 2024 at 9:18 AM - Reply

      Thanks, Bernadette!

  11. Tandy | Lavender and Lime January 15, 2024 at 9:52 PM - Reply

    I have a very similar recipe so I know this is good. I once made a tahini sauce that was so good, but I’ve never been able to replicate it, so I know the feeling.

    • Chef Mimi January 16, 2024 at 9:18 AM - Reply

      Yeah, it’s such a pain when you want to taste the same flavor combination again! We’ve all done it.

  12. carrietalkingmeals January 16, 2024 at 4:52 AM - Reply

    Mimi, I love this! I make a few different peanut butter sauces for stir fry, but haven’t yet made a cold dressing version. I’m going to try this recipe today!!

    • Chef Mimi January 16, 2024 at 9:17 AM - Reply

      I think you’ll love it!

  13. Raymund January 16, 2024 at 3:40 PM - Reply

    I completely understand your husband’s frustration when you can’t perfectly replicate a culinary masterpiece, been there! But you’re right, the beauty of these kinds of recipes is their adaptability. I love the idea of playing around with the peanut butter, vinegar, lime juice, and hot sauce to find my own perfect balance of flavors.

    • Chef Mimi January 17, 2024 at 8:09 AM - Reply

      I always say, “make it your own!” There’s no one way to make something as simple as a dressing.

  14. spicedblog January 17, 2024 at 6:33 AM - Reply

    We have a similar recipe for peanut sauce that we love! And I have to say that you and Laura fall into the same category when it comes to cooking. She’ll make something one time that is absolutely delicious…and then we struggle to replicate it the next time. Oh well, that’s the fun of cooking and playing in the kitchen, right??

    • Chef Mimi January 17, 2024 at 8:11 AM - Reply

      Well I think so! I’ve never been one to follow a recipe exactly in any case, which is why I stay away from cakes!

  15. Karen (Back Road Journal) January 17, 2024 at 10:08 AM - Reply

    Not only the dressing but your entire dish sounds terrific.

    • Chef Mimi January 17, 2024 at 11:21 AM - Reply

      Thank you Karen!

  16. Ronit Penso Tasty Eats January 18, 2024 at 10:21 AM - Reply

    My kind of dressing!
    I’m the same when it comes to improvising such dishes, so over the years I’ve learned to document the “this and that” I put in, so that I’ll be able to duplicate it when needed. :)

    • Chef Mimi January 19, 2024 at 8:49 AM - Reply

      Very smart! I’m obviously not! And now I just think I’m too old and lazy!!!

  17. thatskinnychickcanbake January 19, 2024 at 9:23 AM - Reply

    Yum! I’m always looking for new ways to serve salmon and this dressing sounds like a winner!

    • Chef Mimi January 20, 2024 at 9:15 AM - Reply

      I really enjoyed the dressing. It’s just so good with seafood!

  18. Anonymous January 19, 2024 at 11:13 PM - Reply

    My mom was famous for her delicious food, and for never being able to replicate her dishes.
    I have most of these ingredients on hand, too, and peanut sauce is the best! :-) ~Valentina

    • Chef Mimi January 20, 2024 at 9:22 AM - Reply

      Yeah, I had a dinner party last night and one favorite dish turned into basically a baked beet risotto topped with sautéed mushrooms. I know I used thyme and white pepper, but I have no idea what else I did!

  19. terrie gura January 20, 2024 at 11:09 AM - Reply

    OH, yum! I was probably about 40 years old the first time I tasted Asian peanut dressing. What a delightful surprise! Your recipe here sounds spot-on delicious.

    • Chef Mimi January 20, 2024 at 4:42 PM - Reply

      I remember thinking it sounded really weird when I first heard about it!

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