Peanut and Ginger Sauce: liven up your green salad

Peanut and Ginger Sauce will liven up even the dullest salad.

This page was last updated by Bernard Preston on 2nd January, 2019.

Let's be honest; having a green salad every single day requires a little creativity. You've loved it with sliced tomato; that was healthy for the prostate gland. Just plain lemon juice and olive oil was great; with Bernie's quick hummus it was divine; his basil pesto recipe was even better. All those phytosterols were just fantastic for the body; then you can enjoy butter without guilt.

But after a while, the thought crosses your mind, could we just for once try something different? Yes, how about this simple peanut and ginger sauce; it will go with any salad. 

Okay, so you have to find fresh green coriander, often called cilantro, and raw honey has just proved to be impossible; but three years ago you planted a lime tree, and the first fruits are ready for the plucking. 

For myself, I grow the jalapenos, they are so easy and rewarding, and roasted sesame seeds, also known as tahini, are on tap because I make hummus every week; initially a bit of aforethought is required. Thereafter you can certainly rustle up this peanut and ginger sauce in just ten minutes. 

Update: I take a personal dislike to cleaning out the blender. Think seriously of making half quantities and using the stick blender. I thought to use the proper Kenwood blender to get it smooth, but that didn't work in any case; next time I'm going to blend the peanuts in the coffee grinder, then the tahini, and use the stick blender.

Peanut and Ginger Sauce

Peanut and Ginger Sauce you can prepare in only five minutes; it's a rich source of vegetable protein and anti inflammatory protection against dread disease.

What's more, it takes only five to ten minutes to rustle up. The more often you do it, the quicker it gets.

  • 1 cup of roasted peanuts
  • 1 TBSP of fresh ginger
  • One third of a cup of water
  • One third of a cup of coconut milk
  • 45ml soy sauce
  • 15ml of lime or lemon pulp plus juice
  • 1 TBSP of freshly ground, roasted sesame seeds
  • 2 cloves of garlic
  • 1TBSP of raw honey
  • Handful of dhania; fresh green coriander
  • 1 half of a par boiled jalapeno, or slither of chili.
  1. Toast the peanuts
  2. Scrape the skin off a healthy chunk of fresh ginger with a blunt knife. 
  3. Peel half a lime and then cut it into slices; remove any pips you may find.
  4. Put the sesame seeds into your cheap coffee grinder that you keep for herbs and spices, and give them a whirl. They are full of healthy sesame oil so the ground seeds stick to the sides; or just a tablespoon of tahini.
  5. Wash the green coriander; there are lots of tiny insects that love it just as much as we do. 
  6. Par boil your chili, pips and all; therein is the capaicin that is so anti inflammatory.  
  7. Drop the whole lot into a blender and give it a whizz until your sauce is super smooth.
  8. A little olive oil makes it better still.

Don't be too fazed by the quantities but do savour whilst enjoying your peanut and ginger sauce; should it have some salt? Is it too sweet?

Should there be less garlic for your tastebuds; more ginger, perhaps? Some like it hot; extra chili? 

Make a few notes so next time you can get it right for you; there are no right and wrong recipes. Just what works for you. That means savouring your food, living in the present and enjoying every minute, chewing it right the way through; it's no coincidence that cows chew the cud. We should too. 


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Okay, so it takes a bit of time to prepare a sauce like this; you'll find plenty of food companies that will make something similar, but because the ingredients go sour so quickly they have to fill it with chemicals and salt.

I make no excuses for myself; I want to be healthy, so I'll watch ten minutes less television and rustle up a delicious peanut and ginger sauce like this to go with my salad. 

We live and die by our choices. You make yours, and I'll make mine. That, for me, means homemade fresh peanut and ginger sauce once a week. In a month I'll be trying something new and this delicious dressing will be an occasional, along with olive pate, olive oil salad dressing, our authentic hummus recipe, sweet basil and a few dozen others.

Tomorrow I'll fine tune the recipe to my liking; with food companies you're locked into what someone else likes. And all the crap they add. Is it any surprise that auto immune diseases have taken off in the last fifty years? You can bet on it, and I would gamble my last dollar, on the fact that food additives are seven eighths of the problem. Do you really need to have a flavour enhancer in your peanut and ginger sauce? Go on, it's already far better and healthier than any food company can concoct; at a tenth of the price too.

Most likely you'll use already roasted peanuts which have salt added; add no extra.

Ginger incidentally gives some protection against the devastating damage that alcohol can do the liver[1].

Helen's fifteen euro salad

Lunch with autumn salads

Every family has it's favourite dishes; this is one of mine. It's what keeps the you know what at bay. But a little variation never did any harm, and a couple tablespoons of this sauce instead of hummus does wonders for the taste buds. Variety is the spice of life; rich in phytosterols, these are the kinds of foods that help prevent cancer.  

Update: it's a seriously nice change from hummus on the salad.

As always, don't pour the dressing directly onto Helen's fifteen euro salad; that way you'll get to taste the subtle salad flavours. And you can test whether your dressing or sauce actually enhances the salad.

And, if you're using a bought salad dressing, you'll use far less of that sugar-loaded, salt-enhanced, chemical cocktail. When making your own salad dressing is this easy, why buy the crap?

Is it perhaps time to start thinking about other best medicinal herbs to add to your cooking? They beat anything the pharmaceutical companies can come up with; the gold rule is that prevention will for ever be better than a cure; but, yes, it does mean turning the TV off, or ignoring it, and discovering your own creative self.

Low GI bread and P&G sauce

Most peanut butter has bucketfuls of sugar added; this peanut and ginger sauce is delicious on your bread. The added fat and protein further lowers the glycemic index making it less fattening.

  • Low GI bread - only five minutes to prepare plus another five hours in the bread machine, of course. We bake it every day; nothing could be simpler. 

Growing lemon trees

A lemon tree has to be one of the most rewarding trees in the garden. It's small, has a wonderful scent when in flower twice a year, the bright yellow fruit is so attractive, and the fruit so healthy.

Growing lemon trees should be one of your first thoughts when you move into a new home; it will mean years of better health and astonishingly delightful food.

At Bernard Preston's site you'll find plenty of tree planting help; just look in the navigation index on your left. But it does require a strong spine, and that means daily lower back exercises; I do them myself.

Raw honey

Any dish that isn't heated will be improved by raw honey. If you can find it; look for a small local beekeeper. Demand that it is completely unheated, and preferably only lightly filtered.

Useful links

  1. Bernard Preston
  2. What are legumes
  3. Peanut and Ginger Sauce

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56 Groenekloof Rd,

Hilton, KZN

South Africa