1

No-Cook Asian Peanut Sauce

Total Time
10 min
Prep
10 min
Cook
0 min
Serves
12
Difficulty
Easy
A quick, easy sauce for whole-wheat noodles, cut-up vegetables, steamed tofu or even iceberg lettuce wedges.
Ingredients

reduced sodium peanut butter

¼ cup(s), creamy, all-natural

fat free vegetable broth

3 Tbsp, reduced-sodium

fresh lime juice

1 Tbsp, or balsamic vinegar

rice vinegar

1 Tbsp

low sodium soy sauce

1 Tbsp

ginger root

1 Tbsp, fresh, minced

toasted sesame oil

2 tsp

Worcestershire sauce

2 tsp

hot pepper sauce

1 tsp, such as Tabasco sauce

sugar

½ tsp

Instructions

  1. Whisk all the ingredients together in a medium bowl until smooth and creamy. To store, cover and refrigerate for up to 3 days; whisk before using again. Yields about 1 tablespoon per serving.
Notes
This sauce is also great tossed with peeled cucumbers that have then been shredded into long strips with a vegetable peeler.

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