Roasted Peanut Vinaigrette
When it comes to dressings, few are as versatile and flavorful as peanut vinaigrette. This easy-to-make recipe combines the nuttiness of roasted peanut oil with the tang of lime juice and seasoned rice vinegar, creating a balanced dressing perfect for a variety of dishes. Whether you’re elevating a simple salad or adding a punch of flavor to rice bowls and wraps, this roasted peanut vinaigrette is SO GOOD!
Erica’s Thoughts
I have a feeling that many of us have had Thai peanut sauce (provided you don’t have a nut allergy of course). And if you’re here reading this post you probably like peanut sauce.
I love any sort of dish featuring peanut sauce- especially fresh summer rolls or chicken satay or a big salad. When I prep a big salad to eat throughout the week I generally opt for heartier greens that hold up well. Think: purple cabbage, green cabbage, kale, broccoli sprouts, etc.
I was craving a Hugh Jass cabbage salad and when brainstorming the dressing- I immediately thought, peanut! Peanut sauce is fabulous as a salad dressing but sometimes it can feel quite ‘heavy’ thanks to the peanut butter so let me introduce you to the magic of this recipe: roasted peanut oil.
Now, the oil we’re talking about is not the refined peanut oil that is often used in deep-fat fryers. Roasted peanut oil is a cold-pressed, aromatic oil made from roasted peanuts. It has a deep, peanut flavor and is ideal for dressings and marinades. It makes the perfect Thai peanut salad dressing without using peanut butter! I really recommend snagging some roasted peanut oil but if you can’t find it, you can sub with 1/2 cup neutral oil (like avocado or canola oil) and one tablespoon natural peanut butter.
Reasons I love this creamy peanut dressing:
- Quick and Easy: this dressing comes together in minutes and is made with just a few pantry staples.
- Customizable: adjust the flavor to suit your palate—make it spicier, tangier, or saltier with simple tweaks.
- Versatile: use it as a dressing for salads and grain bowls, marinade for grilled chicken or shrimp, or as a dipping sauce for veggies or spring rolls. The possibilities are endless!
- Nutritious: this is a healthy salad dressing boasting heart-healthy fats and anti-inflammatory ingredients like ginger.
What You’ll Need to Make Peanut Vinaigrette:
Roasted peanut oil: this is the key main ingredient here, you can find this at some grocery stores, but not all carry it. I ordered this one from Amazon and it came the next day!
Lime juice: fresh lime provides the tangy flavor and contrast for this rich dressing.
Seasoned rice vinegar: you can find seasoned rice vinegar in the Asian foods aisle and the vinegar aisle at any regular grocery store.
Brown sugar: a bit of sugar helps balance the acidity and richness in this vinaigrette. You could also use honey, cane sugar or pure maple syrup.
Ground ginger: you can use grated fresh ginger, ginger paste or ground ginger. Ginger infuses the dressing with warm, subtle spice.
Sriracha: this is optional, but if you like a little heat, a squeeze of sriracha is delish! Chili paste is a great substitute.
Fresh garlic: one big garlic clove infuses the dressing with garlicky flavor.
Kosher salt: salt lifts the overall flavor.
How to Make Peanut Vinaigrette:
Blend or Shake: Add all the dressing ingredients to a small blender and blend until smooth and creamy. Alternatively, combine the ingredients in a mason jar or salad shaker and shake vigorously until well-mixed.
Taste and Adjust: Sample your vinaigrette and tweak the flavors to your liking. Want more spice? Add a bit more sriracha. Prefer extra tang? Squeeze in more lime juice. A pinch of salt can also enhance the overall flavor.
Use immediately or store in the refrigerator for up to one week.
Variation ideas:
- Add a splash of toasted sesame oil for a peanut sesame dressing.
- Reduce the salt and add 1-2 tablespoons soy sauce or coconut aminos for a slightly different flavor profile.
- If you don’t use peanut oil, you can use 1/2 cup oil plus 1-2 tablespoons nut butter like cashew butter or almond butter. For a nut-free version use sunflower butter.
- Amp up the heat with extra sriracha sauce or red pepper flakes.
What should I serve peanut vinaigrette on?
This peanut vinaigrette is incredibly versatile and pairs beautifully with:
Salads: drizzle over this Thai crunch salad for a satisfying lunch salad. I love to toss in some rotisserie chicken for a protein boost.
Rice Bowls: toss with steamed rice, vegetables, protein, fresh cilantro and green onions for a flavorful bowl.
Flatbreads and wraps: use as a sauce to add extra flavor to any flatbread or wrap.
Veggies: serve as a dipping sauce for red bell pepper, carrots, cucumber and snap peas.
Fresh rolls: pair with fresh summer rolls or Vietnamese spring rolls for an easy appetizer or snack!
FAQs
Store any leftover peanut vinaigrette in an airtight container, jar or salad shaker in the refrigerator. It’ll stay fresh for up to one week. Before using, give it a good shake or stir, as the ingredients may naturally separate over time.
Use ½ cup avocado oil + 1 tablespoon creamy peanut butter.
White vinegar, rice wine vinegar or apple cider vinegar are all good substitutes.
While I do think the dressing is extra luscious and creamy when you blend it, it’ll still turns out GREAT if you simply whisk it vigorously or shake it together in a mason jar.
If you love this roasted peanut vinaigrette you’ll love these other homemade sauces:
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Roasted Peanut Vinaigrette Recipe
- Prep Time: 5 minutes
- Cook Time: N/A
- Total Time: 5 minutes
- Yield: 3/4 cup dressing 1x
- Category: Dressings
- Method: Blend
- Cuisine: Thai
- Diet: Vegan
Description
Creamy, nutty, rich and tangy, this roasted peanut vinaigrette is absolutely perfect on so many dishes from salads to rice bowls to wraps.
Ingredients
- 1/2 cup roasted peanut oil
- 2 tablespoons lime juice
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons brown sugar
- 1 large clove garlic, grated
- 1/2 teaspoon ground ginger
- 1 teaspoon sriracha (optional)
- 3/4 teaspoon kosher salt
Instructions
Add dressing ingredients to a small blender and blitz until smooth and creamy. Alternatively, you can vigorously shake or whisk the dressing ingredients in a mason jar or salad shaker. Taste and adjust per your preferences! You may want a little more sriracha if you like spice, lime juice if you like tang or pinch of salt for more overall flavor.
Use on salads (like the crunchy cabbage salad pictured in this post!), rice bowls, flatbread, wraps or as a dipping sauce for veggies or fresh rolls.
Notes
See above blog post for my thoughts on this dressing and answers to frequently asked questions!
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Nutrition
- Serving Size: 2 tablespoons
- Calories: 172
- Sugar: 3 g
- Sodium: 155.9 mg
- Fat: 18 g
- Carbohydrates: 3.4 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
