There were about two months over the summer when I think I subsisted mostly on spring rolls and this amazing dipping sauce. The addiction started when I went to a tea house nearby that served the best (and fattest!) napa cabbage rolls I’ve ever had. They were crammed with finely chopped cabbage; shredded carrots; and chopped basil, mint, and cilantro. They served the rolls with a house peanut sauce and Sriracha. I decided I wanted to make my own for the dinner cravings, rather than ordering them daily and nightly. 🙂 I scoured the inter webs for this sauce recipe because I knew that I detected coconut milk in the sauce, which seems to be a rare thing for peanut dipping sauces. Thanks to the Food Network, I was able to modify this and I love it! Enjoy!
- 1/2 cup organic creamy peanut butter
- 1 (8-ounce) can coconut milk
- 1/2 cup agave nectar
- 1/2 cup fresh lime juice
- 1/4 cup soy sauce
- 2 cloves fresh garlic ~ peeled
- 1 inch piece fresh ginger ~ washed with veggies scrub; skin left on
- freshly ground black pepper
- Red pepper flakes
In a blender or food processor, mix all the ingredients (except the pepper) together until the texture is how you like it. I prefer it on the smooth side. Add the red pepper flakes and stir.
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