The warmth and zing of fresh ginger and garlic put bottled versions of this sauce out of the running. For heat, stir in a generous pinch of crushed red pepper. Drizzle the sauce over grilled chicken or shrimp skewers. You can also use as a dip for spring rolls or toss with a soba noodle salad.
1/2 cup creamy peanut butter
1/2 cup water
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 teaspoon brown sugar
1 teaspoon minced garlic
1 teaspoon unseasoned rice vinegar
Calcium 1% DV
Potassium 3% DV
Est. added sugars 1g
How to Make It
Combine peanut butter, water, soy sauce, ginger, brown sugar, minced garlic, and vinegar in a bowl, stirring with a whisk until smooth.
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