Easy Satay Salad Dressing (5-Minute Peanut Sauce)
This flavourful satay salad dressing is a must-try. I love making this when I want my salad to taste a little savoury–plus, it reminds me if Thailand!
Equipment
- Small mixing bowl
- Whisk or fork
- Mason jar with tight-fitting lid (for shake method)
- Citrus juicer or reamer
- Microplane grater (for fresh ginger)
Ingredients
- 2 tablespoons natural peanut butter no added salt or sugar
- 2 tablespoons coconut milk or water for a lighter dressing
- 1 ½ tablespoons lime juice about 1 lime
- 1 ¼ tablespoons tamari or soy sauce / Bragg's liquid aminos
- 1 tablespoon coconut palm sugar syrup or agave / maple syrup
- 2 pinches cayenne pepper
- ½ teaspoon fresh ginger finely grated
Instructions
- Add the peanut butter and coconut milk to a small bowl and whisk until completely smooth. Add the lime juice, tamari, coconut palm sugar syrup, cayenne, and grated ginger, then whisk until combined. Alternatively, add all ingredients to a jar, secure the lid tightly, and shake vigorously for 30 seconds until smooth.2 tablespoons natural peanut butter, 2 tablespoons coconut milk, 1 1/2 tablespoons lime juice, 1 1/4 tablespoons tamari, 1 tablespoon coconut palm sugar syrup, 2 pinches cayenne pepper, 1/2 teaspoon fresh ginger
- Taste and adjust — add more lime juice for brightness, more tamari for salt, or a splash of water if the dressing is too thick. Transfer to a jar or airtight container. Use immediately or refrigerate for up to 5 days.1 1/2 tablespoons lime juice, 1 1/4 tablespoons tamari
Notes
Storage: Keep in a sealed jar in the fridge for up to 5 days. Do not freeze — the emulsion breaks when thawed and won't re-emulsify smoothly.
Make-Ahead: Prepare on Sunday for weeknight salads. Always dress at the table, not in advance, to prevent greens from wilting.
Serving from Cold: The dressing thickens considerably when chilled. Shake the jar well and let it sit at room temperature for 2-3 minutes before drizzling, or stir in ½ teaspoon of warm water to loosen.
Substitutions: Use any nut or seed butter (almond butter, tahini, sunflower seed butter) in place of peanut butter for a nut-free or flavour variation. Swap tamari for coconut aminos for a soy-free version. Use certified gluten-free tamari for coeliac safety.
Pro Tip: Whisk the peanut butter and coconut milk together first until completely smooth before adding the remaining ingredients — this prevents lumps and creates a more stable emulsion.
Serving Suggestion: Drizzle three-quarters of the dressing over your salad, add your toppings, then drizzle the remaining quarter on top for maximum visual impact and flavour.
Nutrition
Serving: 1servingCalories: 85kcalCarbohydrates: 7gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 317mgPotassium: 91mgFiber: 1gSugar: 5gVitamin A: 211IUVitamin C: 3mgCalcium: 8mgIron: 1mg
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