Photo of No-cook Asian peanut sauce by WW

No-cook Asian peanut sauce

1
1
1
SmartPoints® value per serving
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—all you have to do is whisk the ingredients together in a bowl. You'll love the combination of silky peanut butter, savory rice vinegar, soy sauce, Worcestershire sauce, and tangy ginger. For an appetizer or side, this sauce is also great tossed with peeled cucumbers that have then been shredded into long strips with a vegetable peeler. You'll love it so much, you'll be using it in more ways than you could possibly imagine.

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.