Enjoy this peanut sauce as a dressing for slaw and soba noodles or as a dip for VIetnamese spring rolls or a drizzle for bowls (like a sheet pan of crispy tofu and something green like steamed or roasted broccoli).
from the RiPE archives 2014; recipe inspired by Cookie + Kate’s “Peanut Sesame Slaw with Soba Noodles”
Peanut Sauce
makes about 1 cup; adapted from Kathryne Taylor of Cookie + Kate
Ingredients
- 5 tablespoons peanut butter a natural brand without added sugar
- 3 tablespoons soy sauce or tamari
- 3 tablespoons rice vinegar, unseasoned
- 3 tablespoons toasted sesame oil
- 1 tablespoon agave nectar or honey
- 1-inch knob ginger, finely minced or grated
- 1 clove garlic, finely minced
- several grinds of black or white pepper
Instructions
-
In a small bowl, stir all ingredients together until smooth. Transfer to a glass jar and keep refrigerated.
Recipe Notes / Tips
- some peanut sauces use coconut milk and/or chile paste and/or miso, feel free to experiment with this recipe as your base
- I like the ease of this raw sauce, but if you want to get fancy, you can sautée the garlic and ginger along with chile oil or paste
