My Salad Days: Spicy Thai Peanut Drizzled Wilted Spinach

It’s strange. I don’t like peanut butter, but a good spicy Thai peanut sauce is one of my favorite things. I love it drizzled on just about everything. I had trouble making good peanut sauce until it finally dawned on me: to have really good Thai peanut sauce, you must start with really good peanut butter. It was one of those “Duh” moments for me! So, forget the popular brands and go for the good stuff for this recipe. It is a little more expensive, but you only use a little and it is well worth it. I like the all-natural kind that says “dark roasted” on the label, and only has two ingredients: salt and peanuts. I made this recipe with the idea of serving it cold on salads, so it is more like a vinaigrette than a sauce you would serve warm with chicken.

With a garden full our second crop of of spinach and Swiss chard, I have plenty of dark greens to spare, and they are a perfect match with peanuts, it turns out! I very lightly and briefly sauteed some rough chopped spinach for less than a minute until it just barely started to wilt. You could also blanch it quickly in boiling water. I then drained it and drizzled it with my Thai peanut sauce recipe, and sprinkled with some diced roasted peanuts. Wow! Such an explosion of flavors!

This peanut sauce is so delicious I just want to sit and eat it with a spoon!


1/3 cup all-natural dark roasted peanut butter
1/4 cup rice vinegar
3 tablespoons canola oil
1 teaspoon sesame oil
3 tablespoons soy sauce
3 tablespoons sweetener (honey, agave nectar or sugar substitute equivilant)
1/2 teaspoon cayenne pepper sauce
1 tablespoon grated ginger
3 cloves garlic, pressed
1/2 teaspoon kosher salt

Blend (or vigorously whisk) all ingredients until smooth.

Other  fabulous looking Thai peanut sauce recipes (for serving warm) by fellow bloggers:
Red Curry Thai Peanut Sauce, Kalyn’s Kitchen, with coconut milk and red curry
My Mom’s Thai peanut sauce recipe, She Simmers, simmered with coconut milk
Peanut Noodle Saute with sauce, Closet Cooking, also with coconut milk
Peanut Chicken Stir Fry with sauce, Karina’s Kitchen, a zesty sauce with lime juice

–posted by Donna


  1. says

    I’m making it for dinner tonight too! Spinach and chard, and I’m also throwing in a little onion and carrot. I’m serving it over brown rice with some lemon baked chicken. I can’t wait!

  2. says

    Wow, Kimberly, I never knew about peanut sauce from the South. I did have Peanut Soup once in Williamsburg, and I still crave it after all these years!

    Barbara and Kalyn – I wish you were here and I would send you home with a car full of greens!

  3. says

    That sounds a lot like the sauce that Southerners love to put on collard greens! (Or mustard greens, or my favorite turnip greens, or a mix of all three.) Apparently it’s an old African thing to serve peanuts and greens together, and they brought it with them to the Deep South. It’s good stuff, I love it! We usually use apple cider vinegar in ours.


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