This dressing goes perfectly with a loaded salad of grilled tofu, brussels, etc., but it’s also great to keep around to take that side salad up a notch. It’s a bit of prep work so I usually make a large batch and store it in the fridge for the next couple weeks (or longer even; just add a little water if it starts to get too thick).

Active time: 20 minutes

Ingredients

• 1/2 cup organic chunky peanut butter (I always check the ingredients list and look for peanut butter that doesn’t have any added sugar)
• 3 tbsp rice vinegar
• 2 tbsp fresh lime juice (~1 lime)
• 1/3 cup olive oil
• 3 tbsp soy sauce
• 3 tbsp honey (if you’re using peanut butter with added honey, I’d halve this)
• 4 garlic cloves, crushed
• 1-inch fresh ginger, grated (~2 tbsp grated)
• Handful of cilantro, chopped
• 1/2 tsp red pepper flakes

Directions

1. Add all of the ingredients to a pint size mason jar and screw the lid on tightly
   
2. Shake jar until there are no more clumps of peanut butter (you could also do this in a blender, but why make a mess?)
3. Check consistency and add water to get desired thickness (shaking again after you add more water)