← Back to Search Results Asian
coconut-peanut-sauce-or-salad-dressing

Photo by: Joey DeLeo
Comments: 0
 

Recipe

This luscious mixture is as welcome on raw salads as it is over cooked noodle, grain, or vegetable dishes.

Yield : Approximately 1½ cups

Ingredients

  • One 8-ounce jar Thai peanut satay sauce
  • ½ cup light coconut milk
  • Juice of 1 lime
  • ½ 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

Directions

1 Combine the ingredients in a small mixing bowl and whisk together until completely combined. Use at room temperature as a dressing.

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.


© 2008 Nava Atlas
 

Nutritional Information

Nutritional information is provided by the author.

PER � CUP
Calories: 97
Total fat: 6 g
Protein: 1 g
Carbohydrates: 8 g
Fiber: 1 g
Sodium: 135 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
good-to-the-grain Good to the Grain
by Kim Boyce
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
west-coast-cooking West Coast Cooking
by Greg Atkinson
spice Spice
by Ana Sortun
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?