No-Heat Peanut Dipping Sauce
Created by Chef Laura ScheckTeaching Table
teachingtable.net
Serves: 4 – 6
Course: Condiments & Sauces
Diet: Vegan
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1 lime
- 1 inch piece of ginger root
- 1/4 cup peanut or sunflower butter
- 1/4 cup tahini
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili sauce like sambal or sriracha (more as desired)
- 2 tablespoons tamari
- cold water
- 1/4 teaspoon salt
- 2 scallions or chives
Instructions
- Zest the lime. Set aside. Peel and grate the ginger. Set aside.
- In a medium bowl, whisk together the nut butter, tahini, and sesame oil until smooth. While whisking constantly, slowly add 1 teaspoon of the chili sauce, soy sauce, 3 tablespoons of water, juice of half the lime, ginger, and salt. Whisk until smooth. (Alternatively, blend all ingredients in a blender until smooth to prevent separation.) Taste and adjust the spice level with more sambal. Add more water gradually to smooth and thin it out and lighten it in color.
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Transfer to a serving dish and garnish with the lime zest. Snip the scallions or chives into short pieces with scissors and use them to garnish the sauce.
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