Spicy Asian “Peanut” Sauce


This sauce has become quite a hit in our home.

pouring spicy asian peanut sauce over salad

As I mentioned yesterday, I originally made this sauce intending to toss it with raw zucchini noodles, similar to a raw Pad Thai dish. The noodle dish didn’t turn out quite as well as I had hoped (it was too watery), but the sauce tastes so wonderful that I want to pour it over everything else!

And that’s exactly what I’ve been doing.

Whether it’s served over chewy kale leaves or crunchy romaine lettuce, this slightly sweet and spicy sauce makes nearly any vegetable taste better, with a bit of Asian flare. In lieu of peanut butter, which can be more difficult to digest, I’ve paired creamy almond butter with tamari (a gluten-free soy sauce), honey, and sriracha to create a downright addictive flavor.

Best of all, this sauce is easily adaptable! If you prefer a sweeter, spicier, or saltier sauce, you can simply add more honey, sriracha, or tamari to suit your taste– guaranteeing that you’ll never wind up with a recipe flop. Get ready to dig in!

Spicy Asian “Peanut” Sauce
Makes 3/4 cup

Ingredients:

5 tablespoons creamy raw almond butter
1/4 cup reduced-sodium tamari, or soy sauce*
3 tablespoons honey
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 to 2 teaspoons sriracha sauce, to taste (I like Organicville brand)

*For a soy-free sauce, try using coconut aminos instead

Directions:

Combine the almond butter, tamari, honey, lemon juice and garlic in a medium bowl, and stir well to combine. Add the sriracha one teaspoon at a time, tasting as you go until the desired spiciness is reached. (Be careful– I found two teaspoons to be pretty darn spicy!)

Pour over your favorite veggies or noodles, and enjoy immediately. Store any leftover sauce in a sealed container in the fridge for up to 3 days.

making spicy asian peanut sauce

5 from 3 votes
Print
Spicy Asian "Peanut" Sauce
Prep Time
5 mins
Total Time
5 mins
 

A slightly sweet, salty and spicy dressing that will add a delicious Asian flare to any dish!

Course: Salad
Servings: 2
Calories: 371 kcal
Author: Detoxinista.com
Ingredients
  • 5 tablespoons creamy raw almond butter
  • 1/4 cup reduced-sodium tamari , or soy sauce*
  • 3 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove , minced
  • 1 to 2 teaspoons sriracha sauce , to taste (I like Organicville brand)
Instructions
  1. Combine the almond butter, tamari, honey, lemon juice and garlic in a medium bowl, and stir well to combine. Add the sriracha one teaspoon at a time, tasting as you go until the desired spiciness is reached. (Be careful-- I found two teaspoons to be pretty darn spicy!)
  2. Pour over your favorite veggies or noodles, and enjoy immediately. Store any leftover sauce in a sealed container in the fridge for up to 3 days.

Notes:

  • Like I mentioned above, this recipe is very adaptable, so feel free to replace the almond butter with any other nut or seed butter of your choice.
  • For a vegan sauce, try using maple syrup or coconut nectar instead of honey.

Enjoy!

Reader Feedback: Do you like spicy dishes? One of my favorite dishes when my husband and I started dating was a green curry that was so spicy, it made my eyes water and my nose run throughout the whole meal! But, it was so worth it.

 

 

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Comments

nancy

HELP! I made this and not sure what went wrong but the consistency came out super thick?? any suggestions on what will dilute it? thx!

    Megan

    I’d just try adding some water or extra tamari until it’s the consistency you like– but be careful to not add too much liquid, as this sauce tends to stick better to noodles and veggies if it’s not too watery.

Tc

I am absolutely OBSESSED with this sauce.

JG

Made this for a sauce for a package of Broccoli Slaw. I made three alterations: did not use any sweetener, used Sunflower Seed Butter, and was out of Srichacha so used Tabasco. It came out amazing!! A very adaptable recipe and tasted like I was eating something so rich! YUM! Thanks for the new Fav recipe!

Jade

I have been making this a lot lately it’s so amazing. I use maple syrup in place of honey as my honey is always crystalized and hard and I find honey never does a good job at sweetening stuff.

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