Spice up your dishes with a little peanut pizzazz.
Incorporating these versatile peanut-based sauces and marinades in your meals will be sure to please any pallet. The possibilities are endless, especially with the abundance of fresh produce we've been enjoying this season.
These dressing recipes, courtesy of the Peanut Bureau, are perfect for such greens as endive, Boston bibb, even Nappa cabbage. Great dressings for cold noodles, too!
DRESS UP YOUR GREENS
Citrus Orange Yogurt Dressing
This creamy yogurt dressing is chock-full of monounsaturated fats to deliver a powerful cognitive punch. Try it over a spinach salad with bacon and wedges of apple, or a mild Boston or Bibb lettuce salad.
- 1/2 cup (125 ml) plain yogurt
- 2 Tbsp. (30 ml) peanut oil
- 1/2 tsp. (2 ml) salt
- 1 clove garlic, finely minced
- 1 orange
- 1 tsp. (5 ml) liquid honey
- 3 Tbsp. (45 ml) peanuts, preferably honey roasted, coarsely chopped
- 2 Tbsp. (30 ml) fresh chives, finely snipped
- Black pepper, to taste
In a bowl, whisk yogurt with oil, salt and garlic. Finely grate 1/2 tsp (2 ml) of peel from orange then squeeze out 2 Tbsp. (30 ml) juice. Add to yogurt mixture along with honey, peanuts, chives and pepper. Stir until combined.
Makes 3/4 cup (175 ml)
Spicy Thai Peanut Dressing
This exotic, spicy dressing is excellent on a fresh salad, chicken or noodles, or as a dipping sauce. It not only adds exciting flavour to your dish, but also the health benefits of monounsaturated fats.
- 2 Tbsp. (30 ml) peanuts, finely chopped
- 2 tsp. (10 ml) ginger, finely chopped
- 1 large clove garlic, minced
- 2 Tbsp. (30 ml) peanut butter
- 2 Tbsp. (30 ml) lemon juice
- 1 Tbsp. (15 ml) hot chili garlic sauce
- 1/4 cup (60 ml) peanut oil
Place peanuts, ginger and garlic in a bowl. Mash in peanut butter to blend, then lemon juice and hot chili garlic sauce. Whisk in peanut oil until blended.
Makes 1/2 cup (125 ml)
Peanut Basil Vinaigrette
This vinaigrette is excellent with a vegetable salad, coleslaw or noodles, brushed over grilled veggies, or even as a marinade.
- 1/3 cup (75 ml) basil leaves, lightly packed
- 2 Tbsp. (30 ml) peanuts
- 1 large clove garlic
- 2 Tbsp. (30 ml) balsamic vinegar
- 1 Tbsp. (15 ml) peanut butter
- 1/3 cup (75 ml) peanut oil
- Salt and pepper, to taste
Finely chop basil with peanuts and garlic, and place in a bowl. Whisk in balsamic vinegar and peanut butter until combined. Whisk in peanut oil until blended. Add salt and pepper if needed.
Makes 1/2 cup (125 ml)
Crunchy Fennel, Nappa Cabbage & Peanut Slaw
You’ll love the taste of crispy cabbage paired with the mild licorice flavour of fennel.
- 4 cups (1L) shredded Nappa cabbage, packed
- 1/2 bulb fennel
- 1 red pepper
- 1 small carrot
- 1/2 cup (125 ml) chopped fresh mint
- 3 Tbsp. (45 ml) rice vinegar
- 1 Tbsp. (15 ml) granulated sugar
- 1/2 tsp. (2 ml) Dijon mustard
- 1/4 tsp. (1 ml) each salt and pepper
- 3 Tbsp. (45 ml) vegetable oil
- 1/2 cup (125 ml) peanuts, preferably toasted
Whisk vinegar with sugar, Dijon, salt and pepper. Whisk in oil until blended. Add to coleslaw and toss with peanuts. Enjoy immediately or refrigerate up to 2 hours.
Makes 8 servings (1 cup/250 ml each)