Peanut Sauce

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Ingredients
Instructions
Nutrition

My boys and I love eating this Peanut 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 healthy peanut sauce to have 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.

Ingredients
Serves:
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Instructions
  1. In a one quart mason jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, stevia, and water
  2. Close jar and shake well
  3. Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined
  4. 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!

Nutrition
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Comments

27 responses to “Peanut Sauce”

  1. I’m confused. Peanuts are a legume and as such aren’t paleo I thought. Also, you have recipes that include beans, which I was also under the impression are not paleo.

  2. This is by far the best, most delicious paleo “peanut” sauce I’ve tried. Thank so much. Finger lickin plate lickin delicious

  3. I just made this and it as really good, especially on tofu spring rolls! I used a blender to mix everything up, used 1/2 cup water instead of 1/4th and 3 tsp honey instead of 2 tsp agave nectar. It was great!

  4. Elana,

    Hi, it’s Hyacinth, the Pioneer Woman’s friend, and I was just telling her about the new almond flour cookbook that I just purchased (yours), and she was so excited because she’d just met you and thought you were DARLING. Your cookbook hasn’t arrived yet, but I’ll be sure and whip up something and pass it her way. Let’s just say that almond flour and agave aren’t in her arsenal just yet :).

  5. Elana,

    Thanks once again, not only for the recipes reminding us what a cornucopia of delicious healthy foods are out there, but also for the links to other sites and books. Just read some of The Unhealthy Truth on Amazon and it looks really valuable. Thanks for letting us know about it.

    Sarah

  6. This looks good, Elana! I would try sunbutter (made from sunflower seeds)instead of peanut butter. I think it tastes a lot like peanut butter and it’s healthier.

  7. Fish sauce freaks me out (isn’t it filled with sugar)? DO you have a suggestion for a substitution or a brand you think is healthier?

    • for the fish sauce-fearing/hating (or for vegetarians), you can always use wheat-free tamari to taste (start with half the amount). these are both salt replacements — you could leave out the fish sauce altogether and just add salt, but you would miss the umami element. Vegetarian “fish” sauce exists, but I have not tried it…(and it is probably not GF).

    • Fish sauce is the saltiest liquid there is. It spoils quickly so when only a teaspoon or two is used at one time the rest doesn’t keep well has to be thrown out. I don’t think it is really sugary.

  8. Nice sauce! I’ve made a variation of this sauce for years to go over stir-fried veggies and chicken skewers. I substitute almond or sesame paste for the peanut butter.

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