I’ve been rocking various Jar Scraps recipes for almost two years now and have amassed a few favorites. This PB Salad Dressing made from the tail-end of a peanut butter jar immediately vaulted into the top few recipes because it’s SO delicious and a massive upgrade to what would otherwise go in the trash.

This PB Salad Dressing has the perfect consistency and is great on any green, vegetable salad but is also wonderful as a dip for after-school snacks. Multi-purpose for sure!

Let’s dig in and stretch that peanut butter jar to the max!

What are Jar Scraps?

Jar Scraps is a fun series I make on both TikTok and Instagram showing off how to use the very end of various pantry jars to make all sorts of delicious recipes. More than a few of them are cocktails, but sometimes I make actual food out of them as well!

One of the most popular Jar Scraps recipes to date is these peanut butter noodles! There are many cocktails on my IG though that are also very popular.

Ingredients for a great PB Salad Dressing

This salad dressing comes together very quickly and I kept the ingredient list pretty short and tried to use mostly standard pantry items.

Obviously you’ll need some peanut butter. The end of the jar is good, but also you could use 1/4 cup or two tablespoons and then also adjust the other ingredients down so it has the same consistency.

I like to use lime juice and fresh ginger for this salad dressing which adds a nice fresh zing to it. Then the other ingredients are soy sauce, sesame oil, rice vinegar, and warm water.

The warm water is the most important ingredient as it helps emulsify the other ingredients. You might need more if your dressing appears too thick.

Ingredients for peanut butter dressing.

Tips for making this salad dressing

If you are making this dressing in the actual Peanut Butter jar, it’s important to remember that your peanut butter mileage will vary. You want to make sure you have some peanut butter left in the jar. I usually eyeball it when I have about 1/4 cup of PB left. Then it’s ready for salad dressing.

If you are a bit over or under the amount, that’s okay. Just add a little more or less water to balance it out. Obviously start with less water if you are worried about it and adjust up if it is too thick.

Also, like any salad dressing, it’s all about your taste preferences. Taste the dressing and adjust to your liking!

Ususally I would use a whisk to make this dressing smooth. If you are shaking it in the jar, shake like crazy! You’ll really need to work it to get it to emulsify well.

Shaking the dressing.

What to serve with this PB salad dressing

This dressing is a nice mix of zesty, creamy, salty, and smooth. It goes perfectly on any veggie salad. Think of it as a nice change from the standard house dressing.

I used my version for a few days on our nightly salads. It would also go well on this chickpea salad instead of the tahini dressing.

You could also use this dressing as a dip for snacks. It’s great with either veggies like carrots or snap peas or fruit like apples.

PB Salad Dressing.


You can experiment with some substitutions for this PB salad dressing! Here are some ideas!

  • Instead of peanut butter, try other nut butters like almond butter.
  • Make the dressing spicy with a squirt of sriracha.
  • Add fresh garlic to add more savory flavors to the dressing.
Jar Scraps Salad Dressing.

SToring this salad dressing

This salad dressing stores fine in the fridge for up to a week (maybe longer) but just know that it will thicken in the fridge so give it a shake before serving. I think the thicker version actually better if you are using it as a dip, but is pretty thick for salad dressing. You can thin it out with warm water if needed.

Jar Scraps PB Salad Dressing

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Author: Nick Evans
Servings: 6 Servings
Prep Time: 5 minutes
Total Time: 5 minutes
The perfect use for the tail-end of your peanut butter, this PB Salad Dressing is a great way to stretch the last of your jar!


  • 1 peanut butter jar, near-empty (sub 1/4 cup peanut butter)
  • ½ medium lime, juice only
  • 1 tablespoon soy sauce
  • 1 inch fresh ginger, grated
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • pinch of salt
  • cup warm water


  • Add ingredients to your near-empty peanut butter jar. Shake vigorously for 30 seconds until dressing is smooth.
  • If dressing seems too thick or isn't coming together, add more warm water which will help mix the dressing.
  • Taste dressing and adjust to your liking!
  • Serve over any green salad or use as a dip for vegetables as a snack.


Serving: 2tablespoons | Calories: 101kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 215mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.3mg
Course: Side Dishes
Cuisine: American, Asian

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Tag @crunchtimekitchen

Here are a few other recipes to try!