Best 4 Asian Peanut Dressing Recipes

ASIAN CHICKEN SALAD WITH PEANUT DRESSING

Steps:

• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.
• Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.
• Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.

ASIAN CHICKEN SALAD WITH PEANUT-SOY DRESSING

Steps:

• In small bowl, beat all dressing ingredients with whisk until blended.
• Toss salad ingredients in large bowl; drizzle with dressing.

ASIAN SLAW WITH GINGER-PEANUT DRESSING

Steps:

• 1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside. 2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold. *Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I've also used Brown Rice Vinegar (sold at Whole For the Slaw 4 cups prepared shredded coleslaw 2 cups prepared shredded carrots (or grated in food processor) 1 red pepper, thinly sliced into bite size pieces 1 cup pre-cooked, shelled edamame (available fresh or frozen) 2 medium scallions, finely chopped ½ cup chopped salted peanuts (you can also leave them whole) ½ cup loosely packed chopped 1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside. 2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold. *Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I've also used Brown Rice Vinegar (sold at Whole

ASIAN SLAW WITH GINGER PEANUT DRESSING

Steps:

• 1 Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside. 2 Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.