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Diary of a Saucy Lady: 5 Ways to Use No-Cook Sweet and Spicy Peanut Sauce

What happened to summer?! I hope you spent it spooning no-cook sauces over everything that crossed your plate. I know I did! For the final installment of my very saucy diary, I’ll leave you with a concoction that will serve you well as transition to hearty stir-fries, school lunches and quick weeknight dinners. Inspired by the bold, aromatic flavors of Indonesia, this zingy peanut sauce enlivens everything it touches.

Uses 1. As a dipper for chicken satay, or veggie sticks 2. Drizzled over butter lettuce and shredded carrot for an Asian-style side salad 3. On a wrap with sliced grilled chicken and cucumber. 4. Tossed with cooked rice noodles, sautéed shrimp, cilantro and bean sprouts for a quick Pad Thai. 5. Mixed with the ground turkey (50/50 light and dark meat makes the best burgers) for a flavorful patty.

Sweet and Spicy Peanut Sauce For a chewy change of pace, try using crunchy peanut butter instead of smooth.

Ingredients 6 tablespoons unsalted creamy peanut butter 6 tablespoons light coconut milk 3 tablespoons minced shallots 4 teaspoons brown sugar 1 teaspoon grated lime rind 4 teaspoons fresh lime juice 4 teaspoons lower-sodium soy sauce 2 teaspoons Sriracha (hot chile sauce) 1 teaspoon grated peeled fresh ginger

Preparation Combine all ingredients in a bowl, stirring with a whisk until smooth. Refrigerate up to 1 week.

SERVES 8 (serving size: 2 tablespoons) CALORIES 91; FAT 6g (sat 1g, mono 2.9g, poly 1.7g); PROTEIN 3g; CARB 6g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 115mg; CALC 4mg

More No-Cook Summer Sauces: