This peanut sauce is so simple and it’s great on just about anything. I love it with collard wraps, spring rolls, or dumplings. You could even add it to spiralized veggies with cucumbers and sesame seeds for a cold peanut noodle salad.
1/2 cup peanut butter
1 garlic clove, minced
3 tablespoon coconut milk
3 teaspoons soy sauce
4 teaspoons lemon juice
1 teaspoons coconut sugar or brown sugar
1 inch ginger root, minced
1/2 teaspoon crushed red chili pepper
Combine all ingredients except for the red chili pepper in a food processor or blender and puree until smooth and creamy. Top with a sprinkle of the crushed red chili pepper.