My family would drink this dipping sauce if I let them – it’s so good with grilled chicken, fish or shrimp, but it can also be used as a spicy peanut dressing on cabbage slaw. In that case, best to use a combination of red and green shredded cabbage, grated carrots, scallions, and a light topping of crushed peanuts to top off each serving.
1/4 cup light soy sauce (this is lower in sodium, not lighter in calories)
1/4 cup rice wine vinegar
1 tbsp unrefined sugar
1/2 tsp kosher salt
1 tbsp minced fresh ginger root
1/3 cup smooth peanut butter
1 tbsp Asian sesame oil
2 tbsp chili garlic sauce or sriracha sauce
Combine all ingredients in a blender or food processor and puree until smooth. If you’re lucky enough to have a Vitamix, no need to even peel or mince the ginger root – just throw it in in a chunk. Makes about 1-1/2 cups, keeps forever in the fridge.