Spicy Peanut Dressing

(from Moosewood’s Low-Fat Favorites)


3 T peanut butter

1 T soy sauce

1.4 c water

½ to 1 fresh chile, minced, or a few dashes hot sauce (optional)

1 garlic clove, minced or pressed

¼ c diced tomatoes (can leave these out when tomatoes are not in season)

2 tsp fresh lemon juice

2 tsp minced or grated ginger root

2 T cider or rice vinegar

2 tsp chopped cilantro (can leave out)

1 T honey



In blender or food processor, purée all ingredients until smooth.  This dressing will keep for 2 to 3 weeks tightly sealed in the refrigerator.  If it separates, shake well to blend.