Second and last salad this week, I promise!
It’s just—this dressing is great. For something that can be whisked together in under five minutes, it has a way of enhancing an otherwise ordinary salad of chicken and greens.
I love almond butter because it has a slightly richer, more roasted flavor than peanut butter. And its natural sweetness complements soy sauce well in this Asian inspired salad.
If you much prefer peanut butter, feel free to use that instead.
Asian Almond Butter Dressing
This delicious peanut dressing is perfect with chicken!
Servings: 3 to 4 servings
Calories: 149kcal
Ingredients
- 1/4 cup creamy almond butter
- 2 tablespoons soy sauce
- 2 teaspoons honey
- Pinch cayenne pepper
Instructions
- Whisk all ingredients until well blended. Add 1 tablespoon of warm water, stir, and then add more if desired to achieve a thinner consistency.
- Assemble a crisp salad: chopped romaine lettuce, shredded red cabbage, shredded carrots, chopped scallions, and sliced pan-seared chicken breast. Toss with Asian almond dressing, sprinkle with chopped roasted almonds, and serve.
Nutrition
Calories: 149kcal | Carbohydrates: 8g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 672mg | Potassium: 181mg | Fiber: 2g | Sugar: 5g | Calcium: 72mg | Iron: 1mg
Looks amazing! Do you think it would be a bad idea to swap agave for the honey?
Thanks Emily! I think agave would be a perfectly fine swap.
Andie
This looks like an easy, tasty salad dressing! I get so tired of unfulfulling salad dressings, this would be a welcome change.
I have a question for you. I noticed that on both this recipe and the lettuce wraps, your carrots are grated, but almost look like matchstick cuts. How do you get it to not be so thin? You can see that mine ended up superfine in the lettuce wraps. Thanks!
http://vintagezest.blogspot.com/2013/01/lettuce-wraps.html
P.S. – On Top Chef tonight, the contestants had to use iceberg lettuce in a dish, and a couple of them were positively snobby about it! Boo!
Ooh yours look great, Diane! True story: I bought a bag of shredded carrots. I know. I just thought…these are so perfect for photography.
And funny about Top Chef. Haven’t they had a good wedge salad?! Or perfect crunchy beef tacos?! Come on!
Andie
I absolutely don’t blame you. Shredding is absolutely my least favorite kitchen duty. I usually delegate the duty to whomever is closest. :) I don’t mind mincing, measuring, or cleaning, I just detest using a grater.
Sorry to out you and thanks for the compliment!
Looks so easy and something other than the usual vinaigrette. Yum!
Looks Delish! I love salad so it’s nice to have some ideas to try and change it up.
I can only find normal Almond butter in England. What makes the creamy one… creamy?
Hey Jess,
Forgive me, I don’t quite understand your question. What is the almond butter like in England? Is it the crunchy kind? In that case, I’d say that the one I used here is just more finely ground. Sorry if I’m being a dimwit :)
Andie
Ohhhh, I am going to have to make this soon. I love me some almond butter! Thank you for the recipe! May be nice to switch things up. Lately I have just been putting a little olive oil and balsamic vinegar to dress my salads, not super exciting but I am feel like I can never find dressings that I like! Thanks again :)
Haha very crunchy and quite dry! I mean it may just be the one I bought but it’s a bit stiff and very coarsely ground and a bit oily if left to sit, nothing at all like peanut butter, no were near as smooth. Even crunchy peanut butter has nothing on my almond butter – still delicious though!
I love Asian style dressings, and this one with the almond butter sounds incredible!
I want to make this almond butter dressing for lunch today but the only jar of almond butter I have at home is… chocolate flavored hehehe. Next time, then :)
YUM!! Thanks, Andie! I’ve been looking for some good salad dressings, but I’m not a fan of ranch which has hindered my search tremendously. I am going to try this out very soon!
Ps- whats the update on the book? Is it just the waiting game now? Also- are you still working from home? Just wondering what is going on in your life. :)
Andie- don’t lie! We all know that is a salad mix. You didn’t just buy the carrots! :)
Ha, I really wouldn’t have any problem with owning that if it were true :) But I did make the rest of the salad–which, admittedly, was the easiest thing in the world to do, so I’m not even sure I should be proud. I simply chopped a romaine heart and then very finely chopped a portion from a head of red cabbage.
Andie
Oh yeah this salad I like. Don’t halt the salads. The last one I didn’t like, but this I like very much. Yum Yum!! This is really original. I know this almond butter would work very well even without eating it. Peanut butter is so yesterday. Almond is the way to go. Much classier. I am however a bit puzzled with the holes on this dish. Is this some kind funky Italian salad bowl Andie or am I being a total village idiot?
Haha, I was just going to ask Andie where she got those cool looking bowls.
Haha, the bowls were a gift from my aunt. I’m not sure where she got them–maybe Home Goods? Each is roughly the size of a football and the holes on the sides don’t make much sense for a salad bowl, you’re right. However, I’ve used these bowls for serving dinner, and I did find the finger holes were helpful in being able to pick up the dish and transport it easily.
Andie
PLEASE don’t stop the salad posts. I heart salads and although I could literally eat the same concoction every day, I realize how much I love trying something new when I see something like this. The more salad posts, the better! :D
They look like the Rachel Ray collection- white are now on sale at the Food Network store…:-)
Pingback: the weather & wednesdays & weekend adventures « kateatsveggies
I have such an addiction to almond butter! Thanks for a great new way to incorporate one of my favorite ingredients :-)
This sounds delicious and SO easy! I love recipes that I can memorize :)
-Sarah
http://www.sweetandsavorylife.com
http://www.facebook.com/sweetandsavorylife
I am so excited to try this recipe. I just recently was introduced to almond butter and am obsessed with it.
Robyn xo
Pingback: Fitness Fridays | The Simple Dietitian
This makes me want to eat all salad all the time. As long as it is covered in this deliciousness. Your recipes have been looking so great lately!
A lot of your recipes I want to try have soy sauce, I can’t have soy sauce or even tamari, can you suggest a substitute? Thanks so much. Everything sounds so yummy
Hi J,
Ooo, that’s a tough question. I googled it and found some good options on this post (read the comments, too!): http://www.thekitchn.com/-good-questions-338-161769
Hope this helps! Thanks for your kind words :)
Andie
I use Coconut Aminos to instead of soy sauce!
Does it change the flavor of the dishes you make?
Wow, so simple! I’d love to make this with some fresh crisp snow peas…
Love this recipe and can’t wait to try it!!
When I opened this page, at the top tab all it said was “Asian Almond Butt” and for some reason, it sent me in a fit of giggles for a good bit!
This was insanely good! Just got around to trying it and it was amazing! Thanks Andie for another winner :)
Good morning
I just wanted to say I enjoy your salad dressing.
Have a healthy day
Really good stuff, this helped me in my project. PS. Can you suggest me some stuff on Government Student Loan ? Im still a newbie with this
I used maple syrup instead of honey to make this vegan. Absolutely loved it! I use 1 tablespoon of water to make this a dip for spring rolls and egg rolls, and about 3-4 tablespoons water to make a salad dressing.