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Crudites with Thai Peanut Sauce
Mary Choate
A good source of vitamin B6, vitamin E, thiamin, copper, folacin, iron, magnesium, manganese, phosphorus, potassium and zinc.
Ingredients
3 tablespoons natural unsalted, unsweetened peanut butter
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
2 to 3 teaspoons soy sauce, to taste
2 tablespoons hot water, plus more for thinning out
4 tablespoons plain nonfat yogurt
2 teaspoons light brown sugar
1 to 2 teaspoons grated or finely chopped fresh ginger (optional)
Pinch of cayenne, or more to taste
Directions
Mix together the above ingredients in a small bowl. Thin out with water as desired
Serve with raw or cooked vegetables of your choice. This will keep for a few days in the refrigerator.
Suggestions
Use whatever vegetables appeal to you. Keep carrot sticks around (for convenience you can buy the mini-carrots that are ready-to-eat), celery, sweet red peppers, jicama and cucumbers are easy to keep on hand. This also makes a nice spread for tofu, and a good topping for grains.