Thai Peanut Dressing

• Total time: – min
• Cook time: – min
• Prep time: – min

• 1 tbsp peanut butter
• 1 tbsp water
• 1 tbsp sweet red chili sauce
• ½ tsp lime juice
• 2 tsp low sodium soy sauce
• 1¼ tsp rice vinegar
•  garlic powder
•  ground ginger
• a dash of Sriracha
• 1 tbsp nondairy milk

In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce (you can use tamari to make it gluten-free, or coconut aminos to make it soy-free), rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for 10-20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.

Chef's Note: For a richer sauce, substitute coconut milk for the nondairy.

Servings per batch: 4

• Calories: 19
• Fat: 1.40g
• Carbohydrate: 3g
• Dietary Fiber: NA
• Sugars: NA
• Protein: 0.90g