Peanut Sauce

1/4 cup soy sauce
3 tablespoons creamy peanut butter
1 tablespoon rice wine vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
chopped peanuts

Combine all ingredients except chopped peanuts. Mix until well blended. Top with chopped peanuts. Add more cayenne pepper and/or ground ginger to make a spicy sauce. Makes 2 servings.

Use as a dipping sauce for satay or kebobs. Excellent dipping sauce for raw veggies or dressing for salads. Add to cold or hot noodles.

Lactose free and Vegan. Gluten free if made with a wheat-free tamari sauce.

Recipe submitted by Kimberly Burkard