A creamy smooth sweet and sour peanut dressing with a hint of onion!

Makes 1 cup

1/2 c. peanut oil

3 T. white wine vinegar

3 T. sugar

3 T. peanut butter

1 T. water

2 t. onion powder

2 dashes red cayenne pepper

1/2 t. salt plus to taste

Combine all ingredients in a blender container. Blend on low, then medium-high speed till smooth and creamy. Adjust for salt, if needed, and serve. Use at room temperature. Do not refrigerate.

Salad Suggestion: Drizzle this dressing over individual servings of very thin, long shreds of green cabbage. Top each serving with very thinly sliced green scallion, followed by toasted or raw sesame seeds. One handful cabbage to 1 tablespoon dressing.

I serve this salad with Oriental main dishes. Do not toss and do not use diced cabbage. If dressing is refrigerated overnight, bring to room temperature before using.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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