- New version of the broccoli slaw dressing–better on coleslaw mix. Need to double amount for a 14-ounce bag. (a little more peanutty and the kids and I like it more on coleslaw mix)
- 2 tablespoons creamy peanut butter (softened if cold and firm)
- 2 teaspoons low sodium soy sauce (gluten-free if necessary)
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon honey
- 1/2 teaspoon sesame oil
- Optional but recommended: 1/2 teaspoon sriracha sauce and 1-2 tablespoons hot water to thin to desired consistency
Thai Peanut Sauce II
Simply Happenstance gave me this refreshing, satisfying breakfast idea. I like using chia seeds to thicken certain recipes--and they are certainly a superfood, so what's not to love? Yet I'm not fully on board with the texture of chia puddings which use the seeds as a primary base. The combination of cooked quinoa and chia seeds, however, creates a fresh-tasting, filling breakfast. You'll end up with something that's lighter than stovetop oatmeal yet heartier than a bowl of yogurt. It can be prepped in advance for an easy morning routine and the mix-ins can be customized to taste or season. Just don't skip the almond butter-maple syrup drizzle...which could also be a peanut butter-honey drizzle.
Yields approximately 1/4 cup.
Yields approximately 1/4 cup.
Ingredients
Steps
- In a small bowl, thoroughly combine all ingredients. (If the peanut butter is cold, warming it slightly in the microwave or allowing it to sit at room temperature for a few minutes will allow it to mix more easily with the other ingredients.)
- Use on salads, chicken, pork, or anything to which you’d like to lend an Asian flavor, from pizza to sandwiches, pasta to lettuce wraps.
- Double the recipe, as needed.