Caroline Wright

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Ginger dressing: perhaps you love it because it generally accompanies the complimentary salad at Thai restaurants, or because of its refreshing, gingery bite. Either way, this peanut-buttery version is going to become your newest favorite fix.

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: 2 cups

Peanut Butter, Carrot and Ginger Dressing on Cucumber Salad



2 medium carrots, peeled and coarsely chopped
¼ cup chopped, peeled fresh ginger
1 shallot, chopped
1 small garlic clove
½ cup Smooth Operator, The Bee’s Knees or Old Fashioned Smooth peanut butter
¼ cup rice vinegar
1 tablespoon soy sauce
Sliced cucumbers and scallions for serving


1. Combine first 4 ingredients in a food processor; pulse until vegetables are finely ground. Add peanut butter, vinegar and soy sauce; process until a smooth dressing forms. Season with salt and pepper; adjust consistency with water.


Finished dressing

2. Serve over cucumbers and scallions.

Scallions Cucumber and Dressing

Peanut Butter, Carrot and Ginger Dressing on Cucumber Salad, 6.0 out of 10 based on 1 rating

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2 Responses to Peanut Butter, Carrot and Ginger Dressing on Cucumber Salad

  1. Jody Gladstein says:

    Yum! I used the Crunch Time PB and put the sauce over hot spaghetti and added cooked shrimp, fried egg, red and yellow chopped pepper and edamame. It was delicious and even my 4 and 6 year olds devoured it!

  2. wonder w. says:

    I made this dressing. It tastes a lot better than it looks (no offense, I’m just used to smoother lookin’ dressings)
    Jody, I love your Idea of crunch time over hot pasta…maybe I’ll try something shorter like fussili.
    Rock on pb peeps!

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