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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This versatile sauce works with Asian noodles and cabbage salads. Or serve it satay style with grilled skewered chicken or meat. This sauce will last in the fridge up to 1 month. Ingredients:
1/2 cup creamy peanut butter |
1/3 cup water |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
1 tablespoon honey |
1 tablespoon sesame oil |
1 1/2 teaspoons fresh ginger, peeled and grated |
1 teaspoon minced garlic |
1 pinch cayenne pepper or 1 dash chili sauce |
Directions:
1. Combine the peanut butter, water, soy sauce, vinegar, honey, sesame oil, ginger, and garlic in the bowl of a food processor fitted with the steel blade and process until smooth. Season with the cayenne pepper or chili sauce. The sauce will keep, covered and refrigerated, for 1 month.
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