Thai Peanut Dressing from Cpk's Thai Crunch Salad

CFRP's Note:

California Pizza Kitchen has a Thai Crunch salad that combines the Thai Peanut Dressing and a Lime Cilantro Dressing. I prefer to use only the recipe for the Thai Peanut Dressing, found in the CPK cookbook, to accompany my Chinese Chicken Salad (cabbage, romaine, steak or chicken, crushed peanuts, shredded carrots, pepper and cucumbers). It is absolutely DELICIOUS and very easy to make. I usually double the recipe and store any leftover dressing in the fridge.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.5 cup

• 2 tablespoons creamy peanut butter (not "natural")
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 1/2 teaspoons water
• 1 1/2 teaspoons soy sauce
• 1 tablespoon sugar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon scant cayenne pepper
• 1 pinch crushed red pepper flakes
• 1 tablespoon canola oil

Directions:

1. Whisk together peanut butter, vinegar, honey, water and soy sauce.
2. Stir in sugar, salt, cayenne and red pepper flakes.
3. Add oil and continue whisking until smooth.
4. Use immediately or refrigerate for up to five days. Bring to room temperature and whisk before using.

Reviews

[Jaedyn S]

This is a delicious!! I used it as a stir-fry sauce and my whole family loved it!! I will be making this again!

[Ambervim]

I LOVE this dressing!!!!! It is rich and flavorful! I did use a "natural" peanut butter, so I added a bit more sugar.

[Steve1]

Very nice dressing, If you are looking for a Thai peanut dressing or sauce, this is it!