With autumn settling in I am ready to bulk up. Give me a salad with lacinato kale and Napa cabbage. I want peppery sprouts, sweet shredded carrots and savory red onion. No longer does a light lime vinaigrette dressed on romaine cut it. This girl’s hungry and I have the perfect dressing to tame my runaway appetite. My spicy asian peanut dressing marries well with the heft, sometimes tough and often leathery texture of kale and cabbage. And when it starts getting dark at 5:30 in the evening I’m ready to tuck into an enormous salad topped with an organic grilled chicken breast or a spicy jerked Mahi filet. The dressing keeps well for a week. It’s also superb over cool noodles with grilled or raw vegetables or as a dip for meat or chicken. Children love it but if you are serving it to little ones, definitely scale back on the chili oil as it packs some great heat. Gosh, I almost forgot. All these products can be found in the Asian section of your grocery store. Please, please try the fish sauce. If you’ve not tried it before know it smells bad. Really bad. But only in the bottle. You don’t taste it at all in the dressing but it adds a depth, a level of flavor that you expect in a quality restaurant peanut dressing. Without fish sauce this dressing is flat and one-dimensional. So go for it and enjoy!
Spicy Asian Peanut Dressing
- 1 cup unsweetened coconut milk
- 3/4 cup creamy peanut butter, I use one with no additives what so ever
- 2-3 tablespoons low-sodium soy sauce
- 1 tablespoons plus 3 teaspoons fish sauce
- 1 tablespoon light brown sugar, packed
- 2 teaspoons hot chili oil
- juice of 1 lime
- 1 garlic clove, roughly chopped
- salt to taste
- Place all ingredients in a food processor, blender or Magic Bullet and pulse until mixture is completely smooth.
- Refrigerate until ready to use. Allow to sit out at room temperature for 10-15 minutes if dressing thickens too much in the refrigerator.