Who doesn’t love peanut sauce on Asian noodles? This recipe also works as a salad dressing or can be used as a dipping sauce for just about anything–chicken, tofu, jicama–and it’s simple to make! If you use agave instead of honey, vegans will approve. The peanut butter provides a good dose of protein.
Ingredients (use organic when available):
- 1/4 cup reduced-sodium tamari sauce
- 1/3 cup apple cider vinegar (or rice vinegar)
- 1/2 cup water
- 2 teaspoons Asian hot pepper sesame oil
- 2 teaspoons garlic, minced
- 1 1/4 teaspoons fresh ginger, grated
- 2 tablespoons lime juice
- 1 tablespoon agave (or honey)
- 1 cup natural creamy peanut butter, room temperature
- Optional: red pepper flakes to taste
Combine all ingredients except peanut butter in a blender or food processor and blend. Then add peanut butter and blend until smooth.
If you prefer a thinner sauce, add a little more water. If you like it sweeter, add more agave. Serve warm or at room temperature. Store covered in the refrigerator for up to 2 weeks or freeze.
Makes about 3 cups. Serves 10.
Nutrition Facts per serving (73 grams): 171 calories, 12.9 grams fat, 345 mg sodium, 8 grams carbohydrates, 1.7 grams dietary fiber, 6.5 grams protein.
For more healthy recipes and a diet geared towards optimal health and weight loss without deprivation, pick up a copy of Layne’s book: Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy.