Low-Calorie Spicy Thai Peanut Dressing

Low-Calorie Thai Peanut Dressing

  • Author: Lauren
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad


Flavors of toasted sesame, sweet rice vinegar and savory peanut butter without the added calories in this thai peanut dressing!


Low-Calorie Spicy Thai Peanut Dressing

  • 4 tbsp powdered peanut butter*
  • 2 tbsp water
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice wine vinegar
  • 2 ea scallions (chopped)
  • 1 tsp fresh ginger** (grated)
  • 2 tsp Sriracha***
  • 1/4 tsp fish sauce ((optional))
  • 2 tbsp peanuts

Simple Thai Peanut Salad

  • 5 ounces spring mix
  • 1 red bell pepper (cut in matchstick pieces)
  • 1/2 european cucumber (thinly sliced)
  • 2 medium carrots (peeled and shredded)
  • 2 tsp slivered almonds ((optional))
  • 1/4 tsp black sesame seeds ((optional))


Low-Calorie Spicy Thai Peanut Dressing

  1. In a food processor, combine powdered peanut butter, water, sesame oil and rice wine vinegar.  Blend for 10 to 15 seconds until combined.  
  2. Add scallions, ginger, sriracha and fish sauce (or pinch of salt).  Blend for an addition 20 to 30 seconds until scallions and ginger are finely minced and incorporated.  
  3. Add peanuts and pulse 4 to 5 times so the pieces are broken but not blended.  It should resemble the same size as ‘chunky peanut butter’ pieces or larger.

Simple Thai Peanut Salad

  1. In a large bowl, toss spring mix with half the dressing.  Add peppers, cucumbers, carrots and remaining dress.  Toss with kitchen tongs until everything is coated.  
  2. Plate on a serving platter and sprinkle with slivered almonds and black sesame seeds if desired.


*Powdered Peanut Butter brands such as ‘Just Great Stuff’ or PB2 will work great.

**Fresh ginger is available in jars to save time from peeling and grating your own.  Jars can be stored in the refrigerator.

***If you are sensitive to spicy food, start with 1 teaspoon of Sriracha before adding the remaining amount.

Fish Sauce: Don’t smell the fish sauce.


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