This recipe turns to Asia for inspiration, but it doesn’t actually board the plane. As in any dressing, the idea here is to balance the flavors. So as not to eclipse the peanut butter, we don’t go wild with either the sweet (brown sugar) or the hot (Sriracha), but you can add a little extra hot, if you like. Mild rice vinegar works well with the brown sugar, but we add a tiny bit of fresh lime juice for extra lift.
MAKES ABOUT 1/2 CUP [120 ML]
3 Tbsp neutral oil, such as safflower, sunflower, or canola
2 Tbsp salted natural-style smooth peanut butter
1 Tbsp rice vinegar
1 Tbsp packed dark or light brown sugar
11/4 tsp Sriracha, or to taste
1 tsp soy sauce
1/2 tsp fresh lime juice
1 large garlic clove, germ removed (see page 13), grated or minced to a paste
Freshly ground black pepper
2 Tbsp water
In the beaker of an immersion blender, combine the oil, peanut butter, vinegar, brown sugar, Sriracha, soy sauce, lime juice, garlic, 1/2 tsp pepper, and water. Purée until the mixture is smooth. Let stand to allow the flavors to meld, about 15 minutes. Taste for seasoning and add more pepper and Sriracha, if necessary. Stir to recombine the dressing just before using.