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Ever since I made last week’s Vietnamese Summer Rolls I’ve been dreaming about that Spicy Peanut Sauce. I didn’t think Brad would let me get away with making those rolls twice in a week and was considering new variations like “Spicy Peanut Sauce Soup.”

Luckily, Cake Pants Lady swooped in to my rescue with a Thai Mango Salad that would be the perfect vessel for more Spicy Peanut Sauce. And oh my gosh, it was indeed perfect.

I added an extra touch of vinegar and some fresh lime juice to convert my precious from a dipping sauce to a dressing. There was a moment of near crisis when I realized I only had a tablespoon of peanut butter left but luckily I had PB2 to supplement and it worked great. I’ve included both options below but calculated the nutritional information using the PB2.

(Note: The above is an affiliate link but it’s a link to the exact product I have on Subscribe and Save. Seriously, my Subscribe and Save list is disgusting.)

This happened to be a great vegetarian/ carnivore compromise dish since I could easily add a handful of cubed chicken breasts to Brad’s serving. If you live in a divided household, peace is on the horizon. To me, though, this stands alone as a perfectly filling dinner salad without the meat. It hits all the right notes: crispy, spicy, sweet and tangy. The leftovers made a great lunch the next day, too.

Update: Lately I’ve been making this super healthy, raw, whole foods version of this dressing that has become a staple around our house.