This salad dressing was inspired by this slow cooker recipe. I made the original recipe last week and it was so yummy that I’ve been craving the sauce ever since. Unfortunately we were out of chicken and out of other slow-cooker friendly things, so I thought I’d try my luck and make the sauce as a salad dressing. It turned out awesome and I am keeping a jar of it in the fridge from now on.
Ingredients (makes one jar and will serve 2-5, depending on how much dressing you use):
8 tablespoons soy sauce
4 heaping tablespoons peanut butter (chunky or creamy, don’t matter)
1.5 tablespoons honey
4 tablespoons rice vinegar
2 teaspoons sesame oil
2 heaping tablespoons Sriracha (less if you’re not a fan of spicy)
2.5 – 3 tablespoons grated ginger
Black pepper – add at least 1/2 teaspoon or as much as you want, but don’t leave it out.
Put all ingredients in a jar. Mix until the peanut butter is blended in and the sauce is somewhat creamy, but still liquidy enough to use as a dressing. Enjoy:)