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Peanut Sauce/Dressing

This sauce is a great addition to a stir fry, salad, or dip for veggies or potstickers/gyozas. To use as a salad dressing, you can thin it out by adding more liquid- vinegar, soy sauce or water. The thicker sauce is great with tofu satay or over noodles that have their own moisture. One of my "go to" potluck dishes is to prepare veggie gyozas and crisp sautéed broccoli and serve with peanut dipping sauce, sprinkled with chopped green onions and toasted sesame seeds.


  • 1 clove garlic, peeled

  • 1/2 inch fresh ginger, peeled

  • 1/3 cup peanut butter, natural unsweetened (if sweetened, omit honey or sugar)

  • Juice of 1 lime

  • 1 T rice vinegar

  • 2 T soy, or tamari sauce

  • 1 t toasted sesame oil

  • 1 T honey or brown sugar

  • 2 T water


  1. Make dressing by putting all ingredients except water in a mini prep processor (or chop garlic and ginger finely and combine ingredients in a small bowl with a whisk)

  2. Add water to thin to desired consistency, or add other liquids (lime, vinegar, soy sauce) to taste

  3. Serve with satay, potstickers, over coleslaw or noodles.

  4. Reserve any extra dressing in tight jar (mason jar works well)

Note #1: To keep vegan, use brown sugar instead of honey.

Note #2: Sugar and honey is optional, omit if trying to keep low carb or low sugar

Note #3: Garlic- I often peel many cloves of garlic, chop them all in my mini prep and then freeze for later use. It is so easy to pull out and use a teaspoon when needed. Can do similar with ginger.


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