Peanut Lime Salad Dressing

I often eat salad with dinner, and I rarely write down my salad recipes because I tend to go with what I have on hand to make them and then change them up with a variety of homemade dressings. In fact, often the only thing that is different in a salad from one night to the next is the dressing. As I thought about it, I decided that I'd start sharing a few of those dressings. 

Peanut Lime Salad Dressing is one of my go-to dressings. It works with most salads. I particularly like it with salads that have kale and/or cabbage as the primary greens. I don't love it with salads that are heavy on lettuce, but then again I'm not a huge fan of lettuce. Since other greens have much more nutritional value and, in my opinion, flavor punch, I rarely use lettuce unless it's in our harvest box, and even then only as part of the supporting cast. 

Some of you might be thinking this dressing seems similar to the peanut sauce I used in my Vegetable Stir Fry with Peanut Sauce recipe. It was inspired by that sauce.

Peanut Lime Salad Dressing


1-2 garlic cloves

¼ inch piece fresh ginger

2 limes

2 tablespoons soy sauce*

2 tablespoons rice vinegar

1 tablespoon nutritional yeast

2 tablespoons peanut butter

 

Mince garlic cloves and ginger.**

Juice the limes.

Put garlic cloves and ginger in a small bowl.*** Add lime juice. Add soy sauce, rice vinegar, nutritional yeast and peanut butter.

Whisk together until well blended.


* I used coconut amino acids instead of soy sauce this time because it has less sodium than soy sauce. Either works fine. I use whichever I happen to have in the house at the time. 

** I like to use a zester to get the consistency that I like for the garlic and ginger, which is kind of creamy.

*** I prefer to use a measuring cup instead of a bowl to mix the dressing.


Note: I use organic ingredients whenever possible.


Comments

Post a Comment

Popular posts from this blog

Orange Cranberry Water

Image
I used to love drinking orange juice with a splash or cranberry juice in it, but I no longer drink fruit juices as a general rule because of the high sugar content and lack of fiber. Sometimes, like this morning, I get a craving for that flavor combination. This water isn't as sweet or as strong, but it satisfies that craving. I like to drink infused water because it helps me keep my hydration up when I get bored with plain water. Since I was craving this this morning and decided to make it to quench my craving, I decided to share it! Orange Cranberry Water 2 oranges 1 cup frozen cranberries 40-60 ounces water Wash oranges. Slice into piece discarding the end pieces. Remove seeds. Gently massage orange slices over the top of a pitcher . Drop slices into the pitcher.  Add cranberries. Fill pitcher with water. Place in the refrigerator and all to infuse for several hours, or overnight. Note: I use organic ingredients whenever possible.
Read more

Mango Smoothie

Image
I make many different varieties of smoothies. I like to play with the ingredients.  This  Mango Smoothie  is a rare smoothie where I don't include any berries.  I almost always include some type of greens. In this recipe, I use kale. It gives the smoothie a light greenish tint, which I find rather pretty but some might not.    I decided to make mango the star of this smoothie, which I enjoyed more than I expected.  I find this Mango Smoothie light and refreshing but quite filling. It makes enough for one large smoothie or two small smoothies.  Mango Smoothie 2 cups frozen mango ½ cup walnuts 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon amla powder (optional) ¼ teaspoon ground cardamom 1 teaspoon matcha powder (optional) 2 teaspoons fruit infused vinegar ½ cup chopped kale 1 small orange 1 small avocado 1 banana Place walnuts, ginger, cinnamon, cardamom, amla, matcha, and vinegar in blender . Blend until becomes a thick chunky bu...
Read more

Spelt Biscuits

Image
I remember biscuits at both of my grandmother's houses. They had very different styles for making biscuits, but both had their appeal. What I remember most about them thinking back is how cozy it felt when my grandmas served biscuits, even making biscuits with them felt cozy. I don't think my biscuits have ever been as good as either of theirs, but sometimes I wonder if that's as much about nostalgia as technique. I will readily admit that I find rolling dough kind of soothing and far too often roll my dough a bit too thin for biscuits, as I did when I made these biscuits this morning. So while this variation of biscuits has little in common with the biscuits either of my grandmas made, they both inspired me to develop a biscuit recipe. So, Grammy Stamm and Granny Cooper, this one is in your honor! Spelt Biscuits   2 cups spelt flour 1 tablespoon baking powder 1 teaspoon ground flaxseeds ½ cup hazelnut pulp ¾ cup hazelnut milk 1 tablespoon apple cider vinegar     Preheat ...
Read more