We all need a few go-to salad dressings in our fridge. I consider it a lucky day when I find this spicy peanut ginger vinaigrette on the shelf. This vinaigrette is light and acidic. In the interest of keeping things light, it’s not as rich and peanut buttery as a traditional peanut dressing, but you can always add more peanut butter or some oil to your liking!
How to Make Spicy Peanut Ginger Vinaigrette
If you’re looking for the perfect macro-friendly drizzle for any sorta-Asian-inspired salad, bowl, or grilled meat, this is mine. Super easy– pretty much whisk and enjoy.
Gather together rice vinegar, non-fat Greek yogurt, natural peanut butter, ginger, garlic, Sriracha, pure Maple syrup (or honey), and a lime. I like using Dorot garlic and ginger cubes so that my fingers don’t smell like garlic or ginger all day! The cubes are frozen but dissolve pretty quickly in the vinegar. The ginger is more stubborn than the garlic, so feel free to microwave them in a little dish for 30 seconds to soften them quicker. But no need to mince anything… that’s done for you! I find them in the freezer section at my local grocery store and at Trader Joe’s.
This macro-friendly recipe can also be made dairy-free by substituting the non-fat Greek yogurt with any dairy-free yogurt. My current favorite is So Delicious dairy-free unsweetened plain coconut yogurt. Works perfectly!
Once you’ve gathered your fresh and pantry ingredients, WHISK EM. Then drizzle on all the things.
What You’ll Need to Make Spicy Peanut Ginger Vinaigrette:
- Rice Vinegar
- So Delicious Dairy-free Plain Coconut Yogurt, or Nonfat Greek Yogurt
- Natural Peanut Butter
- Ginger, minced or Dorot cubes
- Garlic, minced or Dorot cubes
- Sriracha
- Pure Maple Syrup, or Honey
- Squeeze of Lime
Serving Suggestions:
I love this over a butter lettuce Asian salad with some grilled chicken (these bbq soy ginger thighs are PERFECT), almonds, and edamame. Or I’ve been known to just dip my chicken in it. It’s perfect for rice or noodle bowls… and I LOVE it on top of my Egg Roll Bowl from my ONE Cookbook. It would also be PERFECT drizzled over this spaghetti squash pad thai. I just don’t know of a meal that isn’t even yummier with one more layer of sauce — ha.
You might also like these recipes:
- Delicious Dairy-free Green Sauce
- Quick Romesco Sauce
- BBQ Soy Ginger Chicken Thighs
- Easy Spiced Poke Bowl
- Wedge Salad with Creamy Blue Cheese Dressing
- Parmesan Roasted Carrot Fries with Basil Yogurt Sauce
If you liked this macro-friendly recipe, you should check out my cookbooks. They’re full of light and healthy recipes that make macro-tracking SO MUCH EASIER. Of course, they’re also great for anyone who likes healthy, flavorful meals. Be sure to follow me on Instagram where I hang out most!
Spicy Peanut Ginger Vinaigrette
Ingredients
- 1/4 cup rice vinegar (60 g)
- 1/4 cup So delicious dairy-free plain coconut yogurt, or nonfat Greek yogurt (60g)
- 2 TBS natural peanut butter (30 g)
- 4 frozen ginger cubes, or 4 tsp minced ginger
- 2 TBS frozen garlic cube, or minced cloves
- 2 TBS sriracha (30 g)
- 1 TBS pure maple syrup, or honey (13 g )
- a squeeze of lime (10 g)
Instructions
- Whisk everything together! Enjoy over an Asian salad or drizzled over grilled chicken etc.
Notes
This dressing is more acidic and light, not as rich and peanut buttery as a traditional peanut dressing since I love to keep my dressing light so I can use it with reckless abandon haha. You can always whisk in more peanut butter or some added olive or sesame oil for richness. Nutrition:
Serves 8
30 g each (2 Tbsp)
39 cal, 3c, 2f, 1.4p, 0.3 fiber MFP Lillie Eats and Tells Spicy Peanut Ginger Vinaigrette
Nutrition
Tried this recipe?
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I know there are thousands of us who are smitten with the amazingly tasty treats Lillie shares. Wow! I’m 100% addicted to all the dressings. My husband jokes on Sunday evening that the kitchen belongs to me, the Cuisinart and Lillie. He’s not wrong. I’ve made this several times now and I tinker a little here and there. I add PBFit organic to bump up the protein and PB flavor. I also add Red Boat fish sauce because I’m addicted to that stuff too. Sometimes I use almond butter instead of PB. I usually through in cilantro at the end and I skip the sugar completely. Thank you, Lillie!!
I tried this, but substituted powdered peanut butter and stevia, and it was still so good. My daughter and I loved dipping carrots and cucumbers in it.
This is SO good. Incredibly easy to make and goes on so much!
Such a great flavor!