Creamy peanut butter moves beyond snacks and sandwiches and into a beautifully balanced tart, sweet, and savory sauce. This easy, versatile condiment puts bottled versions out of the running, thanks to the warmth and zing of fresh ginger and garlic. If you’d like a little heat, try stirring in a generous pinch of crushed red pepper flakes. Drizzle the sauce over pan-grilled chicken or shrimp skewers, use as a dip for spring rolls, or toss with a vegetable and soba noodle salad. You can substitute apple cider vinegar for the rice vinegar (regular white vinegar would be too strong).
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
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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