Karl’s Peanut Dressing

This dressing started out as a dipping sauce for Vietnamese summer rolls. Jan really likes it. It has become a standard  dressings for salads at our house.

Karl’s Peanut Dressing

Karl’s Peanut Dressing

Karl’s Peanut Dressing


4 Tbs. creamy peanut butter
1 Tbs. fish sauce
1 Tbs. hoisin sauce
1 Tbs. light soy sauce
1 Tbs. lime juice
1+ tsp. sriracha, to taste
1 tsp. agave syrup
½ tsp. dark sesame oil
½+ cup hot water


1. Place all of the ingredients in a small pot and whisk them together.

Tip: I have tried to stop right here, but the peanut butter does not dissolve enough and leaves you with a lumpy dressing.

Note: I do not like things too spicy, feel free to increase the amount of sriracha to your preferred heat level.

2. Warm the pot over a very low heat, whisking frequently, until the dressing is smooth.

Note: As the peanut butter is heated it will both break down and start to absorb the water. Over time the dressing will thicken substantially. You may have to add more water to get the consistency you desire.


1 Comment

Filed under California Fusion, Chicken, Salads, Sauces and Spices

One response to “Karl’s Peanut Dressing

  1. Pingback: Karl’s Mixed Salad with Chicken, Croutons, and Peanut Dressing | Jabberwocky Stew

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