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Try this Asian Peanut Sauce recipe once, and you’ll want to have it one hand at all times! This Paleo and Whole30 Asian-inspired “Peanut” Dressing is made with nutty delicious almond butter. It’s seriously my new favorite Whole30 salad dressing on the blog. Trust me, you’ll want to drizzle it on everything!

Holding a spoonful of almond butter made peanut flavored sauce

p.s. this is my new favorite salad dressing! 🙂

Since we are going into a new season, many of you asked to see more salad dressing and salad recipes. So it’s time to share my new favorite dipping sauce/salad dressing – Asian Peanut Sauce!

And in case you landed on my blog the first time – hi, welcome! – I share Asian-inspired Paleo recipes so most of the dishes you see on my blog are Paleo friendly and a majority of them are also Whole30 and low carb. Peanuts aren’t part of the Paleo diet so today’s Asian-inspired “peanut” sauce is made with almond butter! It tastes just as yummy, if not better. 🙂

Let me tell you, this sauce is creamy, savory, and sweet and it calls for basic pantry ingredients. Chances are you probably already have them at home! It’s perfect for jazz up salads, noodles, bowls, and more!

USES OF ASIAN “PEANUT” SAUCE

Salad dressing aside, this Asian-inspired peanut sauce is wonderful over zoodles, shirataki noodles, or rice noodles and served with low carb egg rolls. You can also drizzle it on steamed or blanched vegetables or roasted sweet potatoes for extra flavor and texture.

HOW TO MAKE ASIAN PEANUT SAUCE WITH NO PEANUTS AND/OR NUT-FREE

  1. Stir-well the nut butter.
  2. Whisk together almond butter with coconut aminos, canned Mandarin orange juice, rice vinegar, grated garlic, and ginger.
  3. Slowly drizzle in olive oil while whisking the sauce at the same time to make it extra creamy smooth.

You can also use cashew butter or sunflower seed butter (for nut-free). This is a simple and no cook peanut sauce recipe!

WHAT’S SPECIAL ABOUT THIS ASIAN-INSPIRED PALEO AND WHOLE30 PEANUT SAUCE RECIPE

This Whole30 peanut dressing uses everyday ingredients that are easy to find at the grocery store.

IT TASTES WILDLY DIFFERENT FROM MY THAI PEANUT SAUCE.

My Thai peanut salad dressing tastes just like the flavor you get in Bangkok. It has tamarind, curry paste, and coconut milk). This Chinese-inpsired peanut salad dressing uses coconut aminos, almond butter, garlic and ginger. I love them both and now you have two to swap and have fun! 🙂

IT’S SMOOTH AND DRIZZLE-ABLE.

The beauty of this salad dressing is that you can play around with each ingredient and adjust the flavor to your own liking! Let the dressing sit at room temperature for about 15 minutes and the sauce will become thicker. To thin, simply add a bit Mandarin orange juice. It’s so good that sometimes I wish I could drink it like a milkshake. 🙂

IT’S NATURALLY SWEET.

I use the juice from canned Mandarin oranges that’s mixed with pear juice. You can also use orange juice (with no pulp) and with no added sugar. And it goes without saying that this Asian style peanut dressing works beautifully with my Mandarin Chicken Salad

PALEO WHOLE30 PEANUT SAUCE RECIPE TIPS

  • I love this sauce the way it’s written below, but feel free to customize it.
  • You can substitute cashew nut butter or sunflower seed butter (nut-free) for almond butter.
  • Substitute orange juice (with no pulp) for Mandarin orange juice (from a can) or use fresh squeezed juice from Tangerine.
  • Let the dressing sit at room temperature for 10-15 minutes so that the flavor can developer deeper and the texture will turn thicker.
  • Add more nut butter for thicker texture. If it’s too thick, thin with fruit juice.
Image to show pouring the peanut salad dressing into a big salad bowl

Pair the dressing with Mandarin Orange Chicken Salad.

DISHES THAT GO WELL WITH THE PEANUT SAUCE:

  • Smoked Salmon Salad Recipe (swap the peanut sauce for the mustard dressing)
  • Bang Bang Shrimp Recipe (dip the puffy shrimp in the peanut sauce)
  • Bok Choy Salad  (try the salad with this peanut-flavored dressing)
  • Roasted Cauliflower Recipe (swap the Asian peanut sauce for lemon tahini sauce)
  • Thai Peanut Sauce Cucumber Noodles (Try the cucumber noodles with this Chinese version of peanut sauce)

This Asian Peanut Sauce is new on the blog but it has quickly become one of my favorite Whole30 salad dressings. It’s creamy, savory, little sweet, and totally satisfying! I already have great plans for using this salad dressing and can’t wait to hear what you think and see your lovely creations!

ASIAN “PEANUT” SAUCE RECIPE (PALEO, WHOLE30, GF)

prep time: 10 MINS
cook time: 0 MINS
total time: 10 MINS
This Asian Peanut Sauce recipe is the best Paleo Whole30 salad dressing, made with almond butter. Super creamy smooth. You’ll want to drizzle it on everything! Makes 1 cup.

INGREDIENTS

  • 3 tbsp almond butteror cashew butter, sunflower seed butter
  •  cup Canned Mandarin orange juiceor orange juice no pulp, tangerine fruit juice
  • 2 tbsp coconut aminos
  • 7.09 g garlicgrated
  • 7.09 g gingergrated
  • 1.5 tbsp rice vinegar
  •  cup olive oil

INSTRUCTIONS

  • Stir-well the nut butter. In a large mixing cup, add ingredients from almond butter to vinegar. Stir-well.
  • With one hand holding a whisk, slowly drizzle in the olive oil while whisking at the same time to emulsify the sauce.
  • Let the sauce sit at room temperature for 10-15 minutes. The flavor will develop further and the texture will turn extra creamy smooth.

NOTES

The salad dressing will keep fresh in the fridge for 2 weeks but seriously you probably will want to drizzle it on everything. 🙂

To thin the sauce, add 1-2 tbsp Mandarin orange juice or until your desired consistency.

To make it thicker (turn it into a dip), add more almond butter then taste and adjust the rest of the ingredient quantity to your liking.

Try this salad dressing with my Mandarin Chicken Salad. They are match made in heaven!

NUTRITION

serving: 1tbspcalories: 63kcalcarbohydrates: 2gprotein: 1gfat: 6gsaturated fat: 1gsodium: 34mgpotassium: 28mgfiber: 1gsugar: 1gvitamin a: 52iuvitamin c: 1mgcalcium: 11mgiron: 1mg
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