I have a friend at work who l.o.v.e.s salad dressing. Seriously, when we grab lunch out or have a girls night dinner, there is always extra dressing involved. And if the waitress/waiter forgets to bring the extra dressing, you can bet that my friend is asking for extra again. It’s kind of funny to me since I’m not a huge fan of salad dressing and when I do use it, I either really lightly dress my salads or keep it on the side for dipping.
But this sweet chili Thai dressing is different. I could drink this stuff by the bottle – if it came in a bottle that is. It doesn’t, of course, since I’m all about making as much as I can from scratch and ridding our home of packaged food. (BTW, sweet chili sauce is on my to-make list for this summer – fingers crossed our garden pumps out enough peppers for this!) It’s luscious, if one could refer to a salad dressing as luscious. The sweet chili sauce is a great base and the little bit of peanut butter in the recipe adds just enough of a hint to goodness to make you want to drench your salads with this stuff. Or perhaps dip your Thai chicken pizza in it. Or pour it over a cold noodle salad. Or drizzle it over some grilled fish. Whichever way you use this sweet chili Thai dressing, you’ll completely love it and you’ll definitely be asking for extra on the side.
- 1 cup sweet chili sauce
- 1/2 cup rice wine vinegar
- 1/2 cup coconut milk
- 6 tbsp light brown sugar
- 4 garlic cloves, finely minced
- 1 tbsp grated fresh ginger
- 3 tbsp peanut butter
- 1 tbsp low-sodium soy sauce
- 2 limes, juiced
- Whisk all of the ingredients together in a small saucepan over medium heat until smooth. Allow the mixture to come to a simmer and cook for 3 to 4 minutes until thickened.
- Remove the pan from the heat and let the dressing cool for 10 minutes. Pour the dressing into a resealable container and refrigerate for up to 2 weeks.
source: adapted from How Sweet It Is