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Nutrition Facts
Serving Size 1 (74g) Recipe makes 4 servings The following items or measurements are not included below: agave nectar
Calories 222
Calories from Fat 168		(75%)
Amount Per Serving		%DV
	Total Fat 18.7g	28%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 387mg		16%
Potassium 271mg		7%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 2.4g	9%
	Sugars 3.4g
Protein 8.6g		17%
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Gluten Free Tangy Peanut Sauce

Recipe #392691 | 5 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Elana's Pantry
Oct 1, 2009

My boys and I love eating this sauce over fish and chicken. It's also great on top of salads. Now that we're settled back in after a wild weekend that took us straight from Blogher into Yom Kippur, I will be making this to serve with our dinner tonight. I'll serve it over salmon and greens and I know that the boys will lap it up, as they always do.

SERVES 4 , 1 quart (change servings and units)

Ingredients

1/2 cup peanut butter or creamy roasted almond butter
1/4 cup lime juice, freshly squeezed
2 teaspoons fish sauce
2 teaspoons sesame oil
2 teaspoons umeboshi plum vinegar
2 teaspoons agave nectar
1/4 cup water
1/4 cup cilantro, minced
2 garlic cloves, pressed
2 teaspoons ginger, freshly minced or grated on a microplane zester
1 teaspoon chili powder or diced jalapeno pepper

Directions

1
1. In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water.
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2. Close jar and shake well.
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3. Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined.
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4. Use as a dip for jicama and cucumber, or serve over salad or spring rolls.