I love homemade salad dressings and I especially love Thai food. Here is my Nutritarian take on Peanut Sauce. The below recipe is mild and suitable for kids (well, my kid loves it at least!). If you’d like more spice, you can up the ginger just a little bit (too much and you will have a ginger flavored sauce—also good, but not peanut sauce—and up the red pepper flakes to your heart’s content.
Today, I am making a huge salad with green cabbage, red butter lettuce, daikon radish, carrots, green onions, basil, mint, cilantro, red and orange peppers, sugar snap peas, and topping it with peanut sauce.
Makes a little over 2 cups
3/4 cup natural (nothing added) peanut butter
1 cup filtered water
1T lime juice
2T reduced sodium tamari
2tsp minced ginger
3 cloves garlic (minced if you do not have a high-powered blender)
1/2 tsp (or more) red pepper flakes
3 pitted medjool dates (soaked if you do not have a high-powered blender)For green soymilk, use frozen soy beans. Lightly steam them, cool them,
Add ingredients to blender, blend on high for about a minute, until garlic is well minced, dates are blended, and sauce is smooth.