Thai Salad Wraps
April 17, 2014
Tandoori Salmon
April 17, 2014

Garlic Ginger Peanut Sauce

Perfect pairing with your Thai Salad Wraps, add to your quinoa, or to top your favorite salad. Add a little water to thin out the sauce when using it as a dressing. If you have peanut allergies, replace the peanut butter with sunflower seed butter.

thai-peanut-sauceIngredients:

  • 1/2 cup creamy organic peanut butter
  • 1/4 cup water
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons wheat-free tamari or coconut aminos
  • 1 tablespoon brown rice vinegar or coconut vinegar
  • 1 to 2 cloves garlic, peeled
  • 1-inch piece of ginger, peeled
  • pinch red chili flakes

Directions:

Place all ingredients into a blender and blend until smooth. Pour into small serving dishes to use as a dip or add a little more water and use it as a salad dressing. Store in a covered glass container for up to 5 days in the refrigerator.

 

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