This is a variation of a recipe that was originally in VegNews. Great for dipping Vietnamese style spring rolls or raw veggies.
Make approx 1 1/2 cups
1/8 cup soy sauce (I used Nama Soyu)
1/8 cup seasoned rice vinegar
1/3 cup water
1 tablespoon maple syrup
1/2 teaspoon sea salt
2/3 cup peanut butter (more or less depending on desired thickness)
2 tablespoons toasted sesame seed oil
1/2 teaspoon paprika
Combine all ingredients in a blender and puree until smooth. Adjust peanut butter and water for desired consistency. Serve immediately or chill, if chilled, let come to room temperature before serving.
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