This is one of my most favorite dressings/sauces/marinades in existence.​ It's simple, easy to toss together and tastes amazing.

You can use this sauce on just about any sort of asian dish. Salad, noodles, tofu... etc.

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I usually make this with reduced fat peanut butter, but very recently purchased some PB2 to give it a try with a few recipes.

If you don't have PB2 or just aren't interested in it, feel free to sub the PB2 for the same amount of reduced fat peanut butter.​ Just be sure to adjust the nutritional information accordingly.

I whipped some of this up in the morning and served it over some broccoli slaw and a few cold soba noodles for lunch. A perfect light meal on a warm and sunny spring day!

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Thai Peanut Dressing
​TheSkinnyFork.com

The Skinny:
​Servings: About 12 • Size: 1 Tbsp. • Calories: 47.2 • Fat: 4 g • Carb: 3.1 g • Fiber: 0.2 g • Protein: 0.5 g • Sugar: 2.6 g • Sodium: 155 mg

Ingredients:
1 1/2 Tbsp. Light Brown Sugar, Packed
​3 Tbsp. Vegetable Oil
​3 Tbsp. Rice Wine Vinegar
​1 Tbsp. Reduced Sodium Soy Sauce
​2 Tbsp. PB2, 1 Serving Prepared
​1 Tbsp. Ginger Root, Grated
​2 Garlic Cloves, Minced
​1 Tsp. Sesame Oil
​1/2 Tsp. Salt
​1/2 Tsp. Sriracha (Optional)
​1/2 Tsp. Sesame Seeds (Optional)

Directions:
​​Mix all ingredients together in a small bowl until well blended.

Refrigerate for a few hours prior to use if possible.​

Use as a dressing, sauce, dip, or marinade!

Store leftovers (Hah! Yeah, right.), in the fridge in an airtight container for up to 10 days.

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