This is my go-to peanut sauce for dipping raw veggies, drizzling over noodle bowls and roasted or grilled veggies, dunking spring rolls, tossing with salads and slaws, and using in stir-frys.
It’s made with 6 base ingredients (with options for making it more or less spicy or sweet) in literally 5 minutes flat.
I’ve been having a moment with romaine hearts and mini cucumbers lately, which is to say, I can’t stop eating either of them. My current favorite way to enjoy them: dipped in peanut sauce and eaten as an afternoon snack! I usually don’t even bother cutting either of them- just dip whole spears of crunchy romaine and mini cukes right into that thick, creamy, spicy, salty sauce. It’s seriously heavenly.
If you or your kids are heading back to school soon, this would make a great addition to lunchboxes. Just make a big batch at the beginning of the week and pour into little containers as needed.
Not into peanut butter? Fear not, this dipping sauce works just as well with almond butter, cashew butter, tahini, or even sunflower seed butter instead! In any case, I recommend tasting the base recipe and adjusting to suit your tastebuds with an extra drizzle of soy, more chili flakes for added heat, or another drizzle of maple syrup for a sweeter flavor profile.
If you make this recipe, let me know what you think! Leave a comment below, or take a picture and tag me in it on Instagram! I love seeing my recipes in your kitchen!
SPICY PEANUT DIPPING SAUCE
1 cup/4 servings
5 minutes
Ingredients:
1/2 cup creamy all-natural peanut butter*
3 Tablespoons low sodium soy sauce, tamari, or liquid aminos
1 teaspoon toasted sesame oil
1 teaspoon maple syrup
1 large garlic clove
1/2 teaspoon crushed red pepper flakes
6 Tablespoons water
Instructions:
- Finely mince the garlic clove (or use a garlic press or microplane to finely grate it), then add it and all remaining ingredients into a small mixing bowl. Stir well to combine, adding extra water by the tablespoonful to reach your desired dipping consistency. 6 Tablespoons is perfect for my tastebuds, but I do like it slightly thinner if pouring over slaw or noodle bowls.
- Store leftovers in an airtight container in the fridge for up to 1 week. Sauce will thicken slightly when chilled.
NOTES:
*Any other nut or seed butter that you like can be used here in place of the peanut butter. Just be sure you’re buying an all-natural jar with only the nut/seed and salt in the ingredients.
Both the raw garlic and chili flakes contribute to the spice level of this sauce, though it is still relatively mild. if desired, increase the chili flakes or substitute it with your preferred hot sauce for a spicier kick. Alternately, for those sensitive to heat, reduce chili flakes to 1/4 teaspoon and double the maple syrup.