This luscious mixture is as welcome on raw salads as it is over cooked noodle, grain, or vegetable dishes.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
One 8-ounce jar Thai peanut satay sauce
1/2 cup light coconut milk
Juice of 1 lime
1/2 teaspoon red or green Thai chile paste, or to taste, dissolved in a little hot water
2 teaspoons brown rice syrup, agave nectar, or maple syrup
Preparation
Step 1
Combine the ingredients in a small mixing bowl and whisk together until completely combined. Use at room temperature as a dressing.
Step 2
If you’d like to use this as a warm sauce, combine the ingredients in a small saucepan, whisk together, and heat gently until warm.
nutrition information
Step 3
(per 1/4 cup)
Step 4
Calories: 97
Step 5
Total Fat: 6g
Step 6
Protein: 1g
Step 7
Carbohydrates: 8g
Step 8
Fiber: 1g
Step 9
Sodium: 135mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
