Global · sauce
Peanut-Ginger Dressing with Sriracha
Video by Brian Lagerstrom on YouTube · Open on YouTube
- Vegan
- Gluten-free with a swap: Use tamari instead of soy sauce, and check the sriracha label, to keep it gluten-free
Contains: Gluten, Peanut, Sesame, Soy. Check labels on stock, sauces and spice mixes.
Peanut butter and sesame oil give it body, mostly from unsaturated fat, and a 2-tbsp portion has about 4 g of added sugar, well under the 10 g limit.
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Ingredients 8
Method
Tap a time to watch that step in the video.
- Grate the ginger (no need to peel it) and the garlic on a fine grater straight into a tall container. 7:45
- Add the rice vinegar, soy sauce, sriracha, sugar, sesame oil and peanut butter. 7:57
- Blend with a stick blender until completely smooth; there's no need to stream in oil, as the peanut butter is already emulsified. 8:08
- Toss with shredded napa and red cabbage, carrots, a little romaine, chopped peanuts and coriander. Keep in the fridge for 7–10 days. 8:26
Tip. Makes about 1¾ cups. Add grilled chicken to the cabbage salad for a Chinese chicken salad. Use more or less sriracha to taste.
The method is a summary in our words — the video shows every step.
One portion (2 tbsp) gives you 1 of 14
Where the energy comes from one serve
- Net carbs 23%
- Protein 11%
- Fat 66%
Low carb: under 26% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
No vitamin or mineral reaches 10% of a day in one serve.
Show the other 15
Vitamin E5%
0.8 mg a serve, mostly from creamy unsweetened peanut butter (90%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium4%
18 mg a serve, mostly from creamy unsweetened peanut butter (66%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Vitamin B63%
0.1 mg a serve, mostly from creamy unsweetened peanut butter (60%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Potassium2%
100 mg a serve, mostly from creamy unsweetened peanut butter (52%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron2%
0.3 mg a serve, mostly from creamy unsweetened peanut butter (48%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Zinc2%
0.3 mg a serve, mostly from creamy unsweetened peanut butter (86%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Folate2%
7.1 µg a serve, mostly from creamy unsweetened peanut butter (82%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Calcium1%
7.2 mg a serve, mostly from creamy unsweetened peanut butter (47%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin C1%
0.8 mg a serve, mostly from sriracha (76%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin K1%
0.6 µg a serve, mostly from sesame oil (73%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Selenium1%
0.6 µg a serve, mostly from creamy unsweetened peanut butter (78%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Omega-31%
0 g a serve, mostly from sesame oil (73%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin A0%
0.6 µg a serve, mostly from sriracha (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Brian Lagerstrom; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.