My boys and I love eating this sauce over fish and chicken. It’s also great on top of salads. Now that we’re settled back in after a wild weekend that took us straight from Blogher into Yom Kippur, I will be making this to serve with our dinner tonight. I’ll serve it over salmon and greens and I know that the boys will lap it up, as they always do.
Tangy Peanut Sauce
- ½ cup creamy peanut butter or creamy roasted almond butter
- ¼ cup lime juice, freshly squeezed
- 2 teaspoons fish sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons ume plum vinegar
- 2 teaspoons agave nectar or honey
- 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 jalapeño pepper
- In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water
- Close jar and shake well
- Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined
- Use as a dip for jicama and cucumber, or serve over salad or spring rolls
Although mine has turned out somewhat differently, this recipe is inspired by one I found in the May/June issue of Clean Eating; that recipe was the launching pad for me to come up with this cilantro infused addictive sauce.
Another big weekend lies ahead as I will be speaking at Boco on Friday and The Gluten Free Culinary Summit Saturday and Sunday. If you haven’t already registered for the summit, go ahead and get in now, it’s going to be a lot of fun!
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