Peanut Sauce

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

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  • 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
Prep Time 5 mins
Total Time 5 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!


27 responses to “Peanut Sauce”

  1. 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.

    • 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.

  2. 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

  3. 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!

  4. 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

  5. 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.

  6. 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.

  7. 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!!

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Recipes » Condiments » Peanut Sauce