Let me start off by saying that I have a huge passion for Asian flavours, it has to be one of my favorite cuisines to explore and experiment with and I absolutely love discovering new ingredients and ways to use them.

This dressing was inspired by Jaime Oliver who I admire as a Chef, I really connect to his approach to food and keeping it healthy and natural and simple. He used pickled ginger as the base for a dressing and I was like, Duh! why didn’t I think of that, it’s vinegary and fresh and bright which is perfect as a dressing base… Anyway, I played with it a bit and made this sauce/dressing. I am offering it up as a stand alone recipe because it’s super versatile, it can be used on cold noodles with some julienne veggies and chicken for a cold Asian salad to bring to a picnic or as a stir fry sauce or as a dressing in an Asian sub sandwich with pickled onions and carrots and some thai peppers, yum!

This is just about the easiest and fastest recipe you can make as long as you have the ingredients on hand, make this as much as one week in advance and keep it in the fridge as a quick go to condiment or sauce.

Ginger Peanut Sauce

42g Pickled Ginger (white or pink)

22g Brine from Pickled Ginger

12g Toasted Sesame Oli

1 Thai Chili

8g Fish Sauce

11g Naturally Brewed Soy Sauce

15g Lime Juice (bottled is fine)

40g White Sugar

85g Peanut Butter (I used Kraft)


Place all ingredients in a blender and blend on high until smooth, should be fairly runny like vinaigrette, not thick like mayo. Store in a jar or air tight container in the fridge until needed.

Below is one idea of how to use this sauce, I had some left over smoked pork from a camping trip that was just simply smoked but had no sauce on it, I combined some simple steamed white rice, julienne steamed carrots and broccoli with green onions and cilantro with the pork and then squeezed the room temperature dressing over the whole dish from a squeeze bottle. It was fast and easy and made great use of leftover pork.

I would recommend serving the dressing at room temp or cold, the peanut butter can separate when heated. To avoid this, use natural peanut butter in your dressing and then it’s less likely to separate.



Posted by:chefkari

I have been a Chef for more than twenty years, I am currently the Corporate Chef for a Franchise company specializing in high quality food made in house. I am a mom of three growing kids and a wife to my handsome Greek husband. Fitness and nutrition are important to me; I have maintained an 85lbs weight loss for over 14 years through healthy eating and exercise. This blog will include indulgent, high fat and high sugar recipes that are just worth the extra calories and I will also include recipes and tips for maintaining a healthy lifestyle without compromising taste and satisfaction. I believe balance is the key in a happy life and my hope is to add some to your day.

2 replies on “Ginger Peanut Sauce

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