healthy peanut sauce

Full of creamy peanut butter flavor, toasted sesame, savory scallions and a hint of spice this low calorie Thai peanut dressing is easy to make and perfect for salads or as a dip!

Low-Calorie Spicy Thai Peanut Dressing

peanut butter

water

tbsp toasted sesame oil

tbsp rice wine vinegar

ea scallions, chopped

tsp fresh ginger, paste

tsp Sriracha

tsp fish sauce, optional

peanuts

In a food processor, combine powdered peanut butter, water, sesame oil and rice wine vinegar.  Blend for 10 to 15 seconds until combined.

Add scallions, ginger, sriracha and fish sauce.  Blend for an addition 20 to 30 seconds until scallions and ginger are finely minced and incorporated.

Add peanuts and pulse 4 to 5 times so the pieces are broken but not blended.  It should resemble the same size as &#8216;chunky peanut butter&#8217; pieces or larger.

Perfect! I tried to convert a sauce recipe using "real" peanut butter into one using PB2 and failed miserably.  This one was great!  Thanks!  I didn't have rice vinegar so substituted white vinegar and added a little sugar (though after reading online maybe I should have used apple cider instead).  Didn't have scallions and used ground ginger instead of paste (half tsp instead of full).  Pinch of salt instead of fish sauce.  No sriracha for me because I'm a wimp. Came out great with the perfect consistency!  Planning to scale this up to make larger batches to keep on hand in the fridge because it's so good it will go with anything!

Do you think this would be good over cooked chicken (and veggies)? Trying to find a low-cal healthy way to make my favorite dish from the Thai place I used to frequent.

Healthy low-calorie peanut sauce recipe with flavors of ginger, garlic, sesame, and lime! Pour this over spiralized summer squash noodles for a refreshing cold salad with staying power.

Light and Healthy Peanut Sauce Noodles Under 275 Calories

ginger (peeled)

garlic

natural creamy peanut butter

soy sauce

lime juice (juice of half a lime)

brown sugar

Sriracha

sesame oil

water (room temperature, add them 2 TBSP at a time until desired consistency)

summer squash (peeled and spiralized (or zucchini))

carrots (grated)

cucumber

scallions (chopped)

(unsalted peanuts, chopped)

Make the peanut sauce: In a food processor or blender, combine the ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar, Sriracha, sesame oil, and 3 tablespoons room temperature water. Pulse until smooth, adding 1 more tablespoon of water if needed to give the sauce a pourable, silky consistency. *Do not add more than 4 tablespoons of water or the sauce will be too thin.

In a large bowl, combine the summer squash, carrots, cucumber, and scallions. Pour the peanut sauce on top and toss well to coat all of the squash noodles and veggies. Divide the salad among 4 bowls and sprinkle the top of each with 1 tablespoon of chopped peanuts.

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Low-Calorie Spicy Thai Peanut Dress...

Light and Healthy Peanut Sauce Nood...

Top 2 healthy peanut sauce recipes from across the web

The most viewed healthy peanut sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low-Calorie Spicy Thai Peanut Dress...

Light and Healthy Peanut Sauce Nood...

The most viewed healthy peanut sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine