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.
Uses1. As a dipper for chicken satay, or veggie sticks2. Drizzled over butter lettuce and shredded carrot for an Asian-style side salad3. 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 SauceFor a chewy change of pace, try using crunchy peanut butter instead of smooth.
Ingredients6 tablespoons unsalted creamy peanut butter6 tablespoons light coconut milk3 tablespoons minced shallots4 teaspoons brown sugar1 teaspoon grated lime rind4 teaspoons fresh lime juice4 teaspoons lower-sodium soy sauce2 teaspoons Sriracha (hot chile sauce)1 teaspoon grated peeled fresh ginger
PreparationCombine 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: