Who doesn’t love peanut sauce on Asian noodles? This recipe also works as a salad dressing or can be used as a dipping sauce for just about anything–chicken, tofu, jicama–and it’s simple to make! If you use agave instead of honey, vegans will approve. The peanut butter provides a good dose of protein.

Ingredients (use organic when available):

  • 1/4 cup reduced-sodium tamari sauce
  • 1/3 cup apple cider vinegar (or rice vinegar)
  • 1/2 cup water
  • 2 teaspoons Asian hot pepper sesame oil
  • 2 teaspoons garlic, minced
  • 1 1/4 teaspoons fresh ginger, grated
  • 2 tablespoons lime juice
  • 1 tablespoon agave (or honey)
  • 1 cup natural creamy peanut butter, room temperature
  • Optional: red pepper flakes to taste

Combine all ingredients except peanut butter in a blender or food processor and blend. Then add peanut butter and blend until smooth.

If you prefer a thinner sauce, add a little more water. If you like it sweeter, add more agave. Serve warm or at room temperature. Store covered in the refrigerator for up to 2 weeks or freeze.
Makes about 3 cups. Serves 10.

Nutrition Facts per serving (73 grams): 171 calories, 12.9 grams fat, 345 mg sodium, 8 grams carbohydrates, 1.7 grams dietary fiber, 6.5 grams protein.

For more healthy recipes and a diet geared towards optimal health and weight loss without deprivation, pick up a copy of Layne’s book: Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy.

Bon Appétit!