Crudité with a satay peanut butter dipping sauce.
This is great for a quick platter for an afternoon get together. Use any crunchy fresh Streamside vegetable. Carrot, radish, diakon, turnip. Bok choi, asparagus, fennel- anything you want!
It is affordable and you will have most of the ingredients already. The vinegar can be any, or add lemon juice instead.
You can add more sugar for sweetness, vinegar for tanginess, or soy sauce/tamari for saltiness. You could have gilled meats on the side too.
Aliesha Mcgilligan
Ingredients
- ¼ Cup of peanut butter (smooth or crunchy, as preferred) I like to use a bit of both
- 4 tablespoons boiling water
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon Chianking black vinegar
- 1 tablespoon soy sauce
- 1 tablespoon tamari
- ½ teaspoon chilli flakes (or more for extra heat)
- 1 tablespoon lemon juice freshly squeezed from Streamside spray free lemon
- A platter full of bite sized Streamside Vegetables.
- Garnish with Streamside coriander.
Method
- In a medium-sized bowl, add the peanut butter.
- Add the boiling water, mix until the mixture is smooth and creamy.
- Add the other ingredients, taste the sauce and adjust the seasoning as needed.
- Transfer the sauce to a serving bowl and enjoy!