Tangy Peanut Sauce Recipe

Tangy Peanut Sauce


½ cup peanut butter or creamy roasted almond butter
¼ cup lime juice, freshly squeezed
2 teaspoons fish sauce
2 teaspoons sesame oil
2 teaspoons ume plum vinegar
2 teaspoons agave nectar
¼ cup water
¼ cup cilantro, minced
2 cloves garlic, pressed
2 teaspoons ginger, freshly minced or grated on a Microplane zester
1 teaspoon chili powder or diced jalapeno pepper

How to make Tangy Peanut Sauce

  1. In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water
  2. Close jar and shake well
  3. Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined
  4. Use as a dip for jicama and cucumber, or serve over salad or spring rolls

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