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Nutrition Facts
Serving Size 1 cup 211g Recipe makes 1/2 cup)
Calories 862
Calories from Fat 543		(63%)
Amount Per Serving		%DV
	Total Fat 60.4g	92%
	Saturated Fat 8.6g	43%
	Monounsaturated Fat 31.7g
	Polyunsaturated Fat 17.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3917mg		163%
Potassium 495mg		14%
Total Carbohydrate 73.9g		24%
	Dietary Fiber 4.3g	17%
	Sugars 66.0g
Protein 18.2g		36%
how is this calculated?

Thai Peanut Dressing from Cpk's Thai Crunch Salad

Recipe #383202 | 5 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CFRP
Jul 28, 2009

California Pizza Kitchen has a Thai Crunch salad that combines the Thai Peanut Dressing and a Lime Cilantro Dressing. I prefer to use only the recipe for the Thai Peanut Dressing, found in the CPK cookbook, to accompany my Chinese Chicken Salad (cabbage, romaine, steak or chicken, crushed peanuts, shredded carrots, pepper and cucumbers). It is absolutely DELICIOUS and very easy to make. I usually double the recipe and store any leftover dressing in the fridge.

1/2 cup (change servings and units)

Ingredients

2 tablespoons creamy peanut butter (not "natural")
1 tablespoon rice vinegar
1 tablespoon honey
1 1/2 teaspoons water
1 1/2 teaspoons soy sauce
1 tablespoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon scant cayenne pepper
1 pinch crushed red pepper flakes
1 tablespoon canola oil

Directions

1
Whisk together peanut butter, vinegar, honey, water and soy sauce.
2
Stir in sugar, salt, cayenne and red pepper flakes.
3
Add oil and continue whisking until smooth.
4
Use immediately or refrigerate for up to five days. Bring to room temperature and whisk before using.