Peanut-Ginger-Honey Dressing Or Sauce

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

From The Golden Door Cookbook.

serves 1/2 cup
prep time 15 Min
method No-Cook or Other


  • 1 Tbsp
    minced ginger
  • 1/2 tsp
    minced garlic
  • 1 Tbsp
    mirin (sweet rice wine)
  • 1 Tbsp
    low sodium tamari or soy sauce
  • 1 Tbsp
    rice vinegar
  • 1 1/2 tsp
    red wine vinegar
  • 1 Tbsp
  • 1/4 tsp
    dried basil
  • 1/2 tsp
    cracked szechwan peppercorns
  • 1 Tbsp
    chunky peanut butter
  • 1 Tbsp

How To Make

  • 1
    NOTE: You can substitute the same quantity of Thai or Vietnamese chili paste for the szechwan peppercorns.
  • 2
    In a blender or food processor, combine the ginger, garlic, mirin, tamari, rice vinegar, red wine vinegar, honey, basil, peppercorns, peanut butter, and water. Process until smooth.
  • 3
    Cover and refrigerate until ready to use. (This dressing will keep for up to 1 week.)

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