My kids will devour a salad at the Thai restaurant, mostly because of the Thai peanut salad dressing. I would like them to eat just as much salad at home, so I’ve been experimenting at making a healthier version. I think I have got it! Everyone at home loves this dressing and it is very easy to make too!
We keep the salad dressing in the fridge for about a week. We all like it so much it usually doesn’t last that long though! I hope you all enjoy it as much as we do!
| Thai Peanut Salad Dressing | Print |
Author: Cathy Masiello
Ingredients
- 4 Medjool dates (or 8 Deglet Noor dates)
- ½ cup water
- 2 tbsp all-natural peanut butter (salt-free, only ingredients should be peanuts)
- 2 tbsp rice wine vinegar
- 2 tsp Braggs amino acids
Instructions
- If the dates are not soft, I usually soak them in the water for at least a half hour before hand to make them softer. Next, put all ingredients in a food processor or blender and blend until smooth. It's best if the dressing is liquidy enough to pour when finished. If it's too thick it will solidify when stored in the refrigerator. If you find it is too thick, just add some more water.