MAKES: 1¼ cups (1 tablespoon per serving) · PREP TIME: 10 minutes
I’m not even remotely embarrassed to tell you that I would drink this sauce. Okay, maybe that is a little embarrassing, but it is that good. It’s perfect as a salad dressing or to pour over grilled chicken, but it is especially good on a Peanut Chicken Zoodle Bowl (here).
INGREDIENTS
•½ cup reduced-sugar creamy peanut butter
•¼ cup water
•3 tablespoons gluten-free soy sauce or coconut aminos
•2 tablespoons unseasoned rice wine vinegar
•2 tablespoons fresh lime juice
•1 teaspoon toasted sesame oil
•1 teaspoon grated fresh ginger
•1 clove garlic, minced
•¼ teaspoon red pepper flakes (optional)
DIRECTIONS
- Put all the ingredients in a small mixing bowl and whisk to combine.
- Store in the refrigerator for up to 2 weeks.
- tip: Peanuts are legumes, not nuts, so this recipe is marked as being nut-free.
- If you cannot tolerate peanuts, you can substitute almond butter for the peanut butter.
PER SERVING:
CALORIES: 59
FAT: 4.5g
PROTEIN: 2.2g
TOTAL CARBS: 2g
FIBER: 0.6g
NET CARBS: 1.4g
