Zesty Peanut Dressing [#MMAZ]

by Sarah on July 8, 2013 · 12 comments

I knew I would be on vacation in Wisconsin to celebrate my Grammie’s 90th birthday, but I also knew that I wasn’t about to miss a week of Heather‘s Meatless Mondays A-Z* challenge

*Haven’t missed a week yet. Not starting now.

…I had to make like the MMAZ Rock Star that I am, and break the rules (once again).

while teaching mama smart what it means to massage kale.

You see, week number one of G is for Garlic should be a recipe of my own creation.

But instead I switched it up, and went with the easier pre-travel task of being doubly inspired, by Whole Foods’ addictive Zesty Tahini Dressing, and Brittany‘s own reinterpretation of it.

So I’m flip-flopping and revealing a ‘week number two,’ blogger-inspired deliciously garlicky dressing–

—featuring peanut butter subbed in for tahini

…and lime for lemon.

I also added a bunch of ginger, because, well, why not?

What I’ve got is not only I-ate-most-of-this-directly-from-the-bowl-with-my-fingers fabulous on its kale-covering own…

…and makes for a great dressing for a warm chopped Brussels sprouts and cabbage salad…

It is also even better if given the opportunity to chill out (warm up?) underneath a perfectly sunny egg.

(Or at least, I imagine it would be. Truth be told, this particular kale was made with the original recipe.)

And, I’m not above saying I might have just spooned some of the dressing into my mouth.

Or drank the drizzle that was left over.

 I mean…I’d just hate for any  of it to go to waste.

Zesty Peanut Dressing

  • 4 Tbsp. nutritional yeast
  • 2 Tbsp. natural peanut butter
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. low-sodium soy sauce/tamari
  • 2 Tbsp. lime juice
  • 2 Tbsp. water
  • 2 cloves garlic
  • 2 tsp. ground ginger
  1. Combine all ingredients in a blender.
  2. Process until smooth.

Massage into one bunch fresh, ‘de-boned’ kale, or use to dress any other salad you like!


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