Asian Dipping Sauce
Almond butter makes an Asian-inspired sauce. Use it thick with chicken or shrimp. Thin it and use with cold noodles, cabbage or salads. It keeps week in the refrigerator for a few days. Let it warm up and stir before using. This recipe doubles easily for more servings and leftovers.
Servings: 3 Yield 1 cup
Calories: 177kcal
Ingredients
- ½ cup natural almond butter sub cashew butter
- 3 tablespoons unseasoned rice vinegar sub white vinegar
- 3 tablespoons neutral flavored oil or sesame oil coconut oil or MCT oil
- 3 tablespoons low sodium tamari or soy sauce
- 1 ½ tablespoons honey
- 1 ½ tablespoons pureed ginger from jar or finely zested fresh peeled ginger
- 1 large garlic zested fine
Instructions
- Place everything in a small bowl and stir together until smooth. Use thick or thin with a little warm water.
Notes
Thickness note - This almond butter sauce is designed to be slightly pourable for maximum versatility—ideal for drizzling, tossing, or dipping. If you prefer it thicker, stir in a little more almond butter. Want it thinner? A splash of vinegar or oil will do the trick.
How to use this sauce:
- Grilled proteins – Spoon over grilled chicken or shrimp kabobs.
- Noodle salad – Toss with cooked, chilled brown rice noodles, and chopped raw vegetables.
- Ahi tuna – Drizzle over seared Ahi for a bold, flavorful finish.
- Burgers – Use as a spread on grilled burgers for an Asian-inspired twist.
- Salads – Use as the dressing for my Asian Cabbage Salad (link when ready).
- Veggie platter – Serve as a dip for raw vegetables.
Nutrition
Serving: 2tablespoons | Calories: 177kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 202mg | Potassium: 137mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg