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.
Peanut Sauce
Ingredients
- 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
- 6 drops stevia
- 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
Instructions
- In a one quart mason jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, stevia, 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!
Jenny says
What is ume plum vinegar? Can I substitute something more common? Rice wine vinegar? Red wine vinegar? Apple cider vinegar?
After just buying a huge bag of almond flour, I don’t have the funds to buy strange ingredients that I likely won’t use often.
Karen Scribner says
Be sure to keep the bag of almond flour in the fridge or freezer. Almonds are being over used, taxing the honeybee industry so shouldn’t be wasted.
Leah says
Hi Elana! I live in the wilds of Crimea, and keep kosher. Do you have some recipes you can post with regular simple ingredients that can be found anywhere? (i.e. no agave syrup, fish sauce, ume plum vinegar, etc.) I would really appreciate it! Thanks so much! Leah
Alta says
Oh man, I love peanut sauce. Especially like you have here, with fish sauce! Addictive. I would love to have this with a grilled chicken (like a satay) or vietnamese shrimp spring rolls. Yum!
Laura says
Hi Elana: I just discovered your blog on the Tasty Kitchen site and I am enjoying it so much. I made your split pea soup tonight. It was so delicious! My husband was hesitant, but after I got him to taste it, he was hooked. I also made the walnut chocolate torte. I am thrilled to find so many great recipes on your site. I am trying to eat more vegetables and healthy foods and you have provided a great resource!
Thank you,
Laura in Georgia
Amy Green (Simply Sugar & Gluten-Free) says
I love my microplane – in fact I have two and they’re always dirty. I use it for garlic all of the time – so much easier than using a garlic press. I’ve also started using glass jars and I love them – I use them for everything. The pint jars are perfect for storing leftover soup – I heat it up and eat it out of the jar for lunch.
Jean Layton says
I make a version similar to yours but I use coconut vinegar for the sour instead of lime juice. Love it over thin rice noodles with chopped scallions for lunch. It was so nice to meet you at BlogHerFood. Have a safe trip this weekend.
Hannah Marcotti says
YUMMY!!! I crave things like this and I can imagine it over some noodles with bean sprouts.
VeggieGirl says
Mmm, fabulous sauce – I make a version of it with almond butter and serve it with EVERYTHING, haha :-D
Love Clean Eating Magazine!
Good luck with your upcoming weekend!!
Jenny says
This looks so tasty! I can’t wait to try it.
christie, honoring health says
Sounds great, Elana. I like to use peanut sauce with spring rolls and lettuce wraps! Thanks for sharing your recipe!