Best Peanut Butter Dressing Recipes

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING

Steps:

• Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

CHINESE CHICKEN SALAD WITH PEANUT BUTTER DRESSING

Steps:

• To make dressing: In a blender or food processor, puree the oils, peanut butter, vinegar, lime juice, soy sauce, honey, garlic, ginger, and chili powder.
• To make the salad: Cut up chicken into small bite size pieces. Mix the ingredients. Just before serving, toss the salad with the dressing.
• I use Mongolian Fire Oil and Hot Chili Sesame Oil over the top with chopped peanuts. Yummmmmmyyyyy!
• Nutrition per serving: 348 calories; 37 g protein; 15 g carbohydrates; 16 g fat (3 g saturated; 7 g monounsaturated); 83 mg cholesterol; 4 g fiber; 628 mg sodium.

PURPLE APPLE SLAW WITH PEANUT BUTTER DRESSING

Steps:

• Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
• Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

PEANUT BUTTER SALAD DRESSING

Steps:

• You will need 1 used-up peanut butter jar - DO NOT RINSE - be sure to leave a little around the sides for flavor. Place all ingredients in jar and then fill with oil almost to the top.
• Replace the lid and shake until no peanut butter clings to the sides of the jar.
• FAT-FREE VERSION:.
• Use left-over tea (any kind, even ordinary pekoe), or fruit juice such as lemonade, limeade or orange juice in place of some or all of the oil.
• NOTE:
• To suit my family's tastes I add more fresh ginger, garlic and pepper than called for.

SILKY PEANUT BUTTER DRESSING

Steps:

• Combine peanut butter, lime juice, tofu, soy sauce, and 2 Tbsp. honey in a blender. Place ginger in a fine-mesh sieve and hold over blender. Press down on solids to extract as many juices as you can; discard solids. Blend on medium-high speed to combine. With motor running, add 1/4 cup hot water and blend until dressing is homogenous, lightened, and smooth. If desired, add more water by the tablespoonful until the dressing reaches your preferred consistency. Taste and season with kosher salt if needed.
• Arrange fruits and vegetables on a large plate. Transfer about 1/2 cup dressing to a small bowl, drizzle with honey and sprinkle desired nuts and/or seeds over (can be any/all/none). Transfer remaining dressing to a resealable container and chill for another use.
• Do Ahead
• Dressing can be made 5 days ahead. Keep chilled.

PEANUT BUTTER DRESSING

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and separate the yolk from the white.
• In a small bowl, crumble the egg yolk and whisk together with the peanut butter, jam and vinegar. Add enough warm water to achieve the desired consistency.

CHICKEN SALAD WITH PEANUT BUTTER DRESSING

Steps:

• On six salad plates arrange romaine, chicken, aplles, and grapes.
• In a small bowl whisk together water, peanut butter, soy sauce, honey, vinegar, ginger, and crushed red pepper.
• Drizzle peanut butter mixture over arranged salads.

PEANUT BUTTER CHICKEN WINGS, RICE NOODLE SALAD WITH PEANUT CRUNCH AND RICE WINE VINEGAR DRESSING

Steps:

• For the peanut butter chicken wing marinade: Put peanut butter, brown sugar, garlic, lime zest, cayenne pepper, black pepper, soy sauce, water, and lime juice in a large bowl, stir to incorporate and reserve.
• For the peanut butter chicken wings: Score the chicken wings to allow the marinade to penetrate the meat. Put the chicken wings in the peanut butter marinade. Massage the wings in the marinade and put in the refrigerator for 30 minutes to a maximum of 24 hours.
• Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper.
• Put the wings on a tray and bake in the oven, turning them over halfway through the cooking time, until the meat is cooked and the wings are crisp and golden brown, approximately 30 to 45 minutes.
• For the peanut crunch: Fill a large heavy-bottomed pot with enough oil to 1/3 full. Using a deep-fry thermometer to read the temperature, heat the oil to 350 degrees F.
• Line a baking tray with paper towel.
• Put the chiles in a bowl, coat well with 2 tablespoons cornstarch and fry until golden brown. Remove the chiles from the oil and place on a paper towel-lined baking tray and season with salt, then set aside.
• Put the shallots in a bowl, coat well with 3 tablespoons cornstarch and fry until golden brown. Remove from the oil, put on a paper towel-lined baking tray and season with salt, set aside.
• Put the crispy fried chiles and shallots on a cutting board and finely chop. Combine the chopped peanuts, fried chiles and shallots in a bowl and set aside.
• For the rice wine vinegar dressing: Put the seasoned rice wine vinegar, garlic, lime zest, sesame oil and salt in a bowl, stir and set aside.
• To assemble: Put the rice noodles in the center of the plate and dress with 1/2 the rice wine vinegar dressing. Scatter the peanut crunch over the rice noodles. Put the bean sprouts over the rice noodles. Put the carrots around the outside of the rice noodles and bean sprouts.
• Scatter the cucumber and green onion over the carrots then pour the remaining rice wine vinegar dressing over. Put the peanut butter chicken wings on the rice noodles and garnish with fresh picked cilantro.

PEANUT BUTTER SALAD DRESSING

Steps:

• Whisk together first 7 ingredients in a bowl until blended and smooth.
• Serve over mixed salad greens.

FRUIT AND COTTAGE CHEESE WITH CREAMY PEANUT BUTTER DRESSING

Steps:

• MIX preserves, peanut spread, marshmallow topping and sour cream in a medium bowl, until well combined.
• ARRANGE lettuce leaves on 2 salad plates. Top each plate with 1/2 cup cottage cheese. Garnish with fresh fruit and spoon nut-mallow dressing over all.

APPLE SALAD WITH HONEY-PEANUT BUTTER DRESSING

Steps:

• Combine first 4 ingredients in medium bowl.
• Mix dressing, peanut butter and honey until blended. Add to apple mixture; mix lightly.
• Sprinkle with nuts.

APPLE SALAD WITH PEANUT BUTTER DRESSING

Steps:

• In a large bowl, toss apples with lemon juice. Add the banana, carrot, mango, coconut and walnuts if desired. Combine dressing ingredients; pour over apple mixture and toss to coat. Chill until serving.

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING

Steps:

• Combine first 8 ingredients in small bowl; whisk to blend.
• Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Drain pasta; rinse with cold water and drain again.
• Transfer pasta to medium bowl.
• Add bell pepper and green onions.
• Pour dressing over; toss to coat.
• Season salad with salt and pepper.
• Line serving bowl with lettuce leaves.
• Transfer salad to prepared bowl.
• Sprinkle with cilantro and peanuts.