From Food Network Magazine, March 2015.
- ½ cup unsweetened coconut cream
- ½ cup natural peanut butter
- 2 Tbsp low sodium soy sauce
- 1 Tbsp each sambal oelek, rice vinegar, honey
- 2 tsp fresh ginger
- ½ tsp salt
- Chopped peanuts and cilantro
- Purée all except peanuts and cilantro in blender until smooth.
- Transfer to bowl and top with last 2 ingredients.
Serve with cucumber, carrot sticks, rice crackers, over rice, you name it!