This peanut sauce is so incredibly versatile – to go in dressings, in marinades, stir fry, as a dipping sauce – the options are endless! I love to pair the sauce with cold watermelon slices – there is something so delicious about it. I love the combination of protein rich peanuts, umami hints of soya sauce and cold watermelon slices. You can add green hints with fresh basil, coriander or mint, or even some spring onions!
The Recipe
1 small bowl
Ingredients
Peanut Sauce:
½ cup toasted peanuts
½ inch piece ginger
2 large cloves of garlic
1 tbsp honey or 2 tsp brown sugar
1 tbsp water
1 tbsp vegetable oil or sesame oil
1 tbsp soya sauce
1 tsp rice wine vinegar or lemon juice
½ tsp salt
½ tsp black pepper
1 green chili or 1 tsp red chili flakes
1 tsp dried basil
Salad:
Cold watermelon pieces
Fresh mint or basil leaves
Toasted sesame seeds
Chia seeds
½ cup toasted peanuts
½ inch piece ginger
2 large cloves of garlic
1 tbsp honey or 2 tsp brown sugar
1 tbsp water
1 tbsp vegetable oil or sesame oil
1 tbsp soya sauce
1 tsp rice wine vinegar or lemon juice
½ tsp salt
½ tsp black pepper
1 green chili or 1 tsp red chili flakes
1 tsp dried basil
Salad:
Cold watermelon pieces
Fresh mint or basil leaves
Toasted sesame seeds
Chia seeds
Instructions
Whizz the peanut sauce ingredients together in pulsing motions in a mixer. You can choose if you want a smooth consistency or chunky.
Store in an airtight container in the fridge
Shelf life – 3-5 days
Salad:
Toss 1-2 tbsp of the peanut sauce with watermelon and garnish with fresh mint or basil leaves, toasted sesame seeds and chia seeds
Store in an airtight container in the fridge
Shelf life – 3-5 days
Salad:
Toss 1-2 tbsp of the peanut sauce with watermelon and garnish with fresh mint or basil leaves, toasted sesame seeds and chia seeds
