I don’t remember exactly precisely what went into this, but this is a pretty close approximation.


  • .5 cup peanut butter, chunky or smooth
  • 1 tbsp chili oil
  • 2 tbsp sesame oil
  • .5 cup coconut milk
  • 3 tbsp seasoned rice vinegar
  • 2 tbsp gluten free temari or soy sauce (La Choy brand is good)
  • 1 tsp sugar
  • 1 tbsp + 1 tsp thai fish sauce
  • 1 tsp chili powder
  • 1/2 tsp ground ginger
  • 2 cloves garlic, finely minced
  • 2 tbsp lime juice

Combine all ingredients, except for lime juice, in a saucepan over low heat. as soon as the mixture is thoroughly blended, remove from heat and allow to cool slightly. Add lime juice and combine, then pour over romaine lettuce, cucumbers, and whatever else suits your salad cravings.

If you arn’t using it immediately, or have extra, it can be refridgerated for several days without much change in flavor. When you want to revive it, take it from the fridge and microwave it on HIGH for about fifteen seconds. It shouldn’t be bubbling, only barely above room tempurature.

Enjoy instead of ranch dressing.