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Tangy Peanut Sauce

tangy gluten free peanut sauce

My boys and I love eating this sauce over fish and chicken.  It’s also great on top of salads.  Now that we’re settled back in after a wild weekend that took us straight from Blogher into Yom Kippur, I will be making this to serve with our dinner tonight.  I’ll serve it over salmon and greens and I know that the boys will lap it up, as they always do.

Tangy Peanut Sauce

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  1. In a quart jar, combine nut butter, lime juice, fish sauce, sesame oil, umeboshi vinegar, agave and water
  2. Close jar and shake well
  3. Add cilantro, garlic, ginger and chili powder and shake again until ingredients are well combined
  4. Use as a dip for jicama and cucumber, or serve over salad or spring rolls

Although mine has turned out somewhat differently, this recipe is inspired by one I found in the May/June issue of Clean Eating; that recipe was the launching pad for me to come up with this cilantro infused addictive sauce.

Another big weekend lies ahead as I will be speaking at Boco on Friday and The Gluten Free Culinary Summit Saturday and Sunday.  If you haven’t already registered for the summit, go ahead and get in now, it’s going to be a lot of fun!


posted on September 29, 2009

  1. christie, honoring health @ honormyhealth.com

    Sounds great, Elana. I like to use peanut sauce with spring rolls and lettuce wraps! Thanks for sharing your recipe!

  2. This looks so tasty! I can’t wait to try it.

  3. Mmm, fabulous sauce – I make a version of it with almond butter and serve it with EVERYTHING, haha :-D

    Love Clean Eating Magazine!

    Good luck with your upcoming weekend!!

  4. Hannah Marcotti @ hannahs-harvest.blogspot.com

    YUMMY!!! I crave things like this and I can imagine it over some noodles with bean sprouts.

  5. Jean Layton @ gfdoctor.com

    I make a version similar to yours but I use coconut vinegar for the sour instead of lime juice. Love it over thin rice noodles with chopped scallions for lunch. It was so nice to meet you at BlogHerFood. Have a safe trip this weekend.

  6. Amy Green (Simply Sugar & Gluten-Free) @ SimplySugarAndGlutenFree.com

    I love my microplane – in fact I have two and they’re always dirty. I use it for garlic all of the time – so much easier than using a garlic press. I’ve also started using glass jars and I love them – I use them for everything. The pint jars are perfect for storing leftover soup – I heat it up and eat it out of the jar for lunch.

  7. Laura

    Hi Elana: I just discovered your blog on the Tasty Kitchen site and I am enjoying it so much. I made your split pea soup tonight. It was so delicious! My husband was hesitant, but after I got him to taste it, he was hooked. I also made the walnut chocolate torte. I am thrilled to find so many great recipes on your site. I am trying to eat more vegetables and healthy foods and you have provided a great resource!
    Thank you,
    Laura in Georgia

  8. Oh man, I love peanut sauce. Especially like you have here, with fish sauce! Addictive. I would love to have this with a grilled chicken (like a satay) or vietnamese shrimp spring rolls. Yum!

  9. Hi Elana! I live in the wilds of Crimea, and keep kosher. Do you have some recipes you can post with regular simple ingredients that can be found anywhere? (i.e. no agave syrup, fish sauce, ume plum vinegar, etc.) I would really appreciate it! Thanks so much! Leah

  10. Jenny

    What is ume plum vinegar? Can I substitute something more common? Rice wine vinegar? Red wine vinegar? Apple cider vinegar?

    After just buying a huge bag of almond flour, I don’t have the funds to buy strange ingredients that I likely won’t use often.

  11. Nice sauce! I’ve made a variation of this sauce for years to go over stir-fried veggies and chicken skewers. I substitute almond or sesame paste for the peanut butter.

  12. Lori

    Fish sauce freaks me out (isn’t it filled with sugar)? DO you have a suggestion for a substitution or a brand you think is healthier?

    • michele

      for the fish sauce-fearing/hating (or for vegetarians), you can always use wheat-free tamari to taste (start with half the amount). these are both salt replacements — you could leave out the fish sauce altogether and just add salt, but you would miss the umami element. Vegetarian “fish” sauce exists, but I have not tried it…(and it is probably not GF).

    • Karen Scribner

      Fish sauce is the saltiest liquid there is. It spoils quickly so when only a teaspoon or two is used at one time the rest doesn’t keep well has to be thrown out. I don’t think it is really sugary.

  13. Diane

    This looks good, Elana! I would try sunbutter (made from sunflower seeds)instead of peanut butter. I think it tastes a lot like peanut butter and it’s healthier.

  14. Sarah

    Elana,

    Thanks once again, not only for the recipes reminding us what a cornucopia of delicious healthy foods are out there, but also for the links to other sites and books. Just read some of The Unhealthy Truth on Amazon and it looks really valuable. Thanks for letting us know about it.

    Sarah

  15. Sally Parrott Ashbrook @ sallyashbrook.com/60in60

    I love peanut sauce. This recipe looks great, Elana!

  16. Hyacinth @ twoedgetalk.com

    Elana,

    Hi, it’s Hyacinth, the Pioneer Woman’s friend, and I was just telling her about the new almond flour cookbook that I just purchased (yours), and she was so excited because she’d just met you and thought you were DARLING. Your cookbook hasn’t arrived yet, but I’ll be sure and whip up something and pass it her way. Let’s just say that almond flour and agave aren’t in her arsenal just yet :).

  17. peonyisland78

    I just made this and it as really good, especially on tofu spring rolls! I used a blender to mix everything up, used 1/2 cup water instead of 1/4th and 3 tsp honey instead of 2 tsp agave nectar. It was great!

  18. Es welch

    This is by far the best, most delicious paleo “peanut” sauce I’ve tried. Thank so much. Finger lickin plate lickin delicious

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