I am drawn to nutty flavors. So, combining tahini, which is ground sesame seeds, and peanut butter into a dressing, to slather on whatever I can, should be no surprise. It’s a classic combo, and there are many versions out there. I used to make mine with soy sauce and rice wine vinegar, but lately have been steering clear of those ingredients. But you can certainly include them to this dressing, too.
What I adore about this thick mixture, call it a dressing, sauce, dip or relish, is that you can use it for some many dishes. I typically incorporate it into my rice noodle bowl, or as a dressing option to Spicy Slaw. It’s also a tasty topping to pork chops, or chicken. It’s the go to mix for satay dipping, but why not for crudités, too, I say. Go ahead and slather it on a grilled tortilla, then fill it up with grilled fish or shrimp with a good helping of slaw for a Asian style taco.
Whenever you hear about musicians being termed as crossover artists, you understand that they are versatile in their craft. I would venture to say that this dressing has them beat. How many musicians can crossover as much as this little dressing. From pasta to veggie dishes to fish or meats, from Asian to Mexican to Indian dishes, this nutty, savory, tangy concoction is the ultimate of multi-duty. And if that’s not enough, it also can hang out in the fridge for awhile, too. But I usually use mine up fairly quickly.
The stars, peanut butter, tahini, sesame oil, garlic, lemon, red pepper flakes, scallions and cilantro.
Ingredients
1/2 c Tahini
1 c Peanut Butter (I like chunky, but smooth is fine)
1/4 c Sesame Oil
pinch of red pepper flakes
1 T Lemon Zest
2 T Lemon juice
1/2 T Garlic, crushed
1/4 c Scallions
1/4 c Cilantro
pinch of red pepper flakes
1/2 t Salt, or to taste
Peanuts, for garnish (optional)
Jalapeño pepper, (optional)
Instructions
Cut up the scallions, mince the cilantro and crush the garlic in a press.
Add all the ingredients, except the scallions and cilantro, into a blender or food processor and combine to the consistency you desire. If you want it more chunky, buzz it less. If you want a thinner sauce, you can add ice water or vegetable stock to thin it out. I prefer mine thick.
Add the cilantro and scallions on top.
On this particular Tahini-Peanut Dressing day, I mixed mine into rice noodles with a bowl full of greens; sliced scallions, arugula, cucumbers, bean sprouts, more cilantro leaves
I eat this by the bowl full. It’s so satisfying, I usually go for a refill.
It’s perfect for slaw. Top with more peanuts to add texture and crunch.
As I said, you can vary this base dressing by adding soy sauce, tamari, rice vinegar, jalapeño or toasted sesame seeds on top. You can use it for salad dressing, or a marinade. Put it on noodles or veggies… yada yada yada. You seriously don’t need me to make a list. I trust you find all it’s savory uses.
