Photo of No-cook Asian peanut sauce by WW

No-cook Asian peanut sauce

Points® value
Total Time
10 min
10 min
0 min
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.


Reduced sodium peanut butter

¼ cup(s), creamy, all-natural

Vegetable broth

3 Tbsp, reduced-sodium

Fresh lime juice

1 Tbsp, or balsamic vinegar

Unseasoned rice vinegar

1 Tbsp

Less sodium soy sauce

1 Tbsp

Fresh ginger

1 Tbsp, fresh, minced

Toasted sesame oil

2 tsp

Worcestershire sauce

2 tsp

Hot pepper sauce

1 tsp, such as Tabasco sauce


½ tsp


  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.