Furthermore, I needed a sauce that could serve as a sauce OR a dressing. You realize the benevolent I'm discussing, isn't that so? Where it's slender enough to work into some crunchy vegetables and get strong inclusion as a dressing, yet thick enough to face dunking spring rolls or lumps of flame broiled chicken.
Better believe it, and I needed a thai shelled nut sauce that would KNOCK YOUR SOCKS OFF as well. I needed to feel like there was a flavor blast in my mouth with each nibble. I needed shelled nut + tang + sweet + profundity with each plunge, each mash, on each forkful of whatever I was eating. What's more, this is it!
Incredibly simple Thai shelled nut sauce formula that is marginally zesty, made in the blender and serves as a dressing. Add to pan sear, noodles, plates of mixed greens and satay!
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INGREDIENTS
- ¼ cup peanut butter
- 2 Tbsp rice vinegar
- 2 Tbsp lime juice (about 1½ limes)
- 3 Tbsp olive oil
- 1 Tbsp soy sauce (I use liquid aminos)
- 1 tsp salt
- ¼ tsp crushed red pepper
- 1" fresh ginger, sliced
- 1 Tbsp minced garlic (about 2-3 garlic cloves)
- 1 Tbsp sugar
- 2 Tbsp honey
- ¼ cup cilantro
INSTRUCTIONS
- Add all the ingredients, except the cilantro, to the blender or food processor. Blend until all the ingredients are smooth and creamy.
- Add the cilantro and pulse until the cilantro is in very small pieces.*
- Use as a dressing on your favorite salad, or as a dipping sauce.
NOTES
* If you're using this as a dressing for a salad, I personally preferred adding the cilantro to the salad instead of the dressing. The big chunks of cilantro really boost the flavor!
For more detail : bit.ly/33CguEI
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