We all need some salad dressing in our fridge. I consider it a lucky day when I find this Spicy Peanut Ginger Vinaigrette on the shelf. This vinaigrette is light and acidic. To keep things light, it’s not as rich and peanut buttery as a traditional peanut dressing, but you can always add more peanut butter or a little oil if you like!
How to make Spicy Peanut Ginger Vinaigrette
If you’re looking for the perfect macro-friendly drizzle for any Asian-inspired salad, bowl, or grilled meat, this is mine. Super easy – whisk quite a bit and enjoy.
Gather rice vinegar, non-fat Greek yogurt, natural peanut butter, ginger, garlic, sriracha, pure maple syrup (or honey), and a lime. So that my fingers don’t smell like garlic or ginger all day long, I like to use Dorot garlic-ginger cubes! The cubes are frozen but will dissolve in the vinegar fairly quickly. The ginger is tougher than the garlic, so feel free to microwave it in a small bowl for 30 seconds to soften it faster. But you don’t have to chop anything… that’s done for you! I can find them in the freezer section of my local grocery store and at Trader Joe’s.
This macro-friendly recipe can also be made dairy-free by substituting any non-fat yogurt for the non-fat Greek yogurt. My current favorite is So Delicious’s dairy-free, unsweetened coconut yogurt. Works perfect!
Once you’ve gathered your fresh and pantry ingredients, WHISK ‘EM. Then sprinkle everything.
What you need to make Spicy Peanut Ginger Vinaigrette:
- rice vinegar
- So Delicious Dairy Free Natural Coconut Yogurt or Low Fat Greek Yogurt
- Natural Peanut Butter
- Ginger, minced or Dorot cubes
- Garlic, minced or Dorot cubes
- Pure maple syrup or honey
- lime juice
I love this over a buttered Asian salad with grilled chicken (these BBQ Soy Ginger Thighs are PERFECT), almonds, and edamame. Or I’ve been known to just dip my chicken in it. It’s perfect for rice or pasta bowls… and I LOVE it on my Egg Roll Bowl from my ONE Cookbook. It would also be PERFECT drizzled over this Thai Spaghetti Squash Pad. I just don’t know of a dish that isn’t even tastier with a layer of sauce – ha.
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If you enjoyed this macro-friendly recipe, be sure to check out my cookbooks. They’re packed with easy and healthy recipes that make macro tracking SO MUCH EASIER. Of course, they are also ideal for anyone who likes healthy, tasty meals. Follow me on Instagram where I hang out the most!
- 1/4 Cup rice vinegar (60g)
- 1/4 Cup So delicious dairy-free natural coconut yogurt or low-fat Greek yogurt (60g)
- 2 TBS natural peanut butter (30g)
- 4 frozen ginger cubes or 4 teaspoons minced ginger
- 2 TBS frozen diced garlic or chopped cloves
- 2 TBS Sriracha (30g)
- 1 TBS pure maple syrup or honey (13g)
- a squeeze of lime (10g)
This dressing is more acidic and lighter, not as rich and peanut buttery as a traditional peanut dressing as I love to keep my dressing light so I can use it with reckless abandon haha. You can always stir in more peanut butter or a little extra olive or sesame oil for added richness.
30 g each (2 tbsp)
39 cal, 3c, 2f, 1.4p, 0.3 fiber
MFP Lillie eats and shares Spicy Peanut Ginger Vinaigrette
Portion: 30GFiber: 0.3GCalories: 39kcalFat: 2GProtein: 1.4GCarbohydrates: 3G