I love to make this sauce to top sautéed dark leafy greens and cooked quinoa, or use it as a dip for the Thai Salad Rolls. You can also thin it out with a small amount of water and use it as a salad dressing. If you are allergic to peanuts, then replace the peanut butter with sunflower seed butter.
Ingredients
½ cups
creamy peanut butter
½ cups
water
2 tablespoons
toasted sesame oil
1½ tablespoons
wheat-free tamari
(or coconut aminos)
1 tablespoons
brown rice vinegar
2 cloves
garlic
crushed
1 tablespoons
grated
fresh ginger
1 pinches
crushed red pepper flakes
