Low Fat Spicy And A Little Sweet Peanut Dressing Recipes

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THAI PEANUT DRESSING



Thai Peanut Dressing image

This is my favorite Thai Dressing. It tastes just like the dressing used on the salads at the Thai restaurant in our town. I love it.

Provided by CookingLaura

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1/3 cup rice vinegar
2/3 cup peanut butter (preferably creamy)
2/3 cup water
2 tablespoons low sodium soy sauce
1 -2 garlic clove
3 tablespoons sugar
1 teaspoon crushed red pepper flakes (I use just a pinch)

Steps:

  • Combine all ingredients in blender container and blend until smooth.

Nutrition Facts : Calories 148, Fat 10.8, SaturatedFat 2.2, Sodium 249.3, Carbohydrate 9.5, Fiber 1.4, Sugar 6.8, Protein 5.7

COLD SESAME NOODLE SALAD WITH SPICY PEANUT DRESSING



Cold Sesame Noodle Salad With Spicy Peanut Dressing image

This wonderful Asian noodle salad is from "Perfect Party Food" by Diane Phillips, who is known as the Do-Ahead Diva. I've attended cooking classes taught by Ms. Phillips and she is an awesome cook and instructor. I love the way she provides Do-Ahead tips throughout the recipe instructions. I have all her cookbooks, but in my humble opinion, Perfect Party Food (a James Beard Award winner) is her best.

Provided by CookinDiva

Categories     Salad Dressings

Time 30m

Yield 10 serving(s)

Number Of Ingredients 14

1 lb linguine, cooked until al dente and drained
1/4 cup toasted sesame oil
2 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons fresh ginger, peeled and grated
1/4 cup soy sauce
1/4 cup creamy peanut butter (don't use natural)
1/4 cup rice vinegar
2 teaspoons light brown sugar
1 cup snow peas, strings removed
6 scallions, white parts, thinly sliced on the diagonal
4 carrots, cut into matchsticks (2 cups)
1/4 cup peanuts, dry-roasted, chopped
2 tablespoons sesame seeds, toasted

Steps:

  • Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.
  • In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.
  • Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.
  • Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.
  • One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.
  • Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.

Nutrition Facts : Calories 336.3, Fat 14.9, SaturatedFat 2.3, Sodium 454.1, Carbohydrate 41.6, Fiber 3.6, Sugar 4.3, Protein 10.3

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