This is a thinner, lighter, and more vinegar-forward version of the sauce, perfect for dressing salads and using on meats, fish, eggs, veggies. It’s also a great way to use up a partial can of coconut milk.
2 tbsp fresh-squeezed (or bottled) lime juice
1 clove garlic (or 0.5 tsp garlic powder)
0.50 tsp red pepper flakes
1 tbsp soy sauce (or coconut aminos) or more to taste
2 tbsp rice vinegar
3 tsp fresh ginger, minced (or 1 tsp dried powdered ginger)
0.25 cup peanut butter
0.75 – 1 cup canned light coconut milk
- Mix all ingredients except coconut milk.
- If using a food processor or blender: put all ingredients except the coconut milk into the processor/blender and blend until smooth.
- If mixing by hand: Put the peanut butter in a microwave-safe bowl and microwave for 30 seconds at 50% power, or until the butter is warm. Then, wisk in all the other ingredients except the coconut milk until smooth.
- Add the coconut milk and continue blending, or whisking by hand, until the sauce is smooth.
- Taste and add more soy sauce/coconut aminos as needed.
- Enjoy as a salad dressing or light sauce for meat, fish, eggs, vegetables, rice, or noodles.
- I use light coconut milk for smoother texture (not as thick and globby when cool), but you can definitely use full-fat canned coconut milk. Note that the fat and calories will increase if you use full-fat canned coconut milk.
- Peanut-free version: Substitute your favorite nut butter in place of peanut butter.
- Nut-free version: Substitute sunflower seed butter or tahini in place of the peanut butter.
- Prep Time: 5 minutes
- Method: mix
- Serving Size: 2 Tablespoons
- Calories: 44
- Sugar: 0 g
- Sodium: 76 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: gluten-free, no added sugar, vegan, nut free version, dairy-free