Peanut-Sauced Salad Dressing

Peanut-Sauced Salad Dressing
Prep time
Total time
Serves: 4 servings
  • 2 teaspoons fresh ginger, minced
  • ¼ cup sweet rice wine (mirin)
  • 2 Tablespoons Soy Sauce or Wheat-Free Tamari (for gluten-free)
  • 2 Tablespoons Rice Vinegar
  • 1 teaspoon Sesame Oil
  • ¼ cup Peanut Butter (may add a Tablespoon for more peanutty flavor)
  • 2 teaspoons evaporated cane juice or brown sugar
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cayenne pepper (optional)
  • Coconut Milk (thick cream removed, and saved for another recipe) or light coconut milk
  1. Blend the ginger through cayenne in a blender until smooth.
  2. Add Coconut Milk 1 Tablespoon at a time until desired consistency is reached.
These are the basic ingredients, but they may easily be adjusted to your own taste. If you do not have coconut milk on hand, unsweetened rice milk, soy milk, or even water will do in a pinch.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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