Nutty but tangy, this peanut dipping sauce works as an excellent companion to spring rolls or as a delicious salad dressing. Why buy and store a bottle of peanut sauce from the store? You can make this recipe from scratch in less than 5 minutes!
This is not only the kind of recipe that you can easily make in your tiny kitchen, this is the kind of recipe you should be making! Most tiny kitchens are equip with small refrigerators. Buying something as unique as a peanut dipping sauce will almost certainly come with the caveat of having to store it indefinitely. Since this recipe take so little time and effort, there is no reason why you shouldn’t make it fresh every single time.
Delicious Uses for this Peanut Sauce
I know you’re going to want to use this recipe on everything. I’ll make it easy for you. Here is a small list of ideas of how to use a batch of of this sauce. From dips to dressings, there are so many ways you can make this a staple condiment in your home.
- As a salad dressing.
- As a dip for fresh spring rolls.
- As a dip for a platter of vegetable sticks.
- As a sandwich or wrap dressing
- As a dip for chicken or tofu satay.
- As a sauce for cooked noodles and vegetables
Because you’re making this sauce from scratch, you can decide how thick or thin you want it. I recommend making it a little thinner if you’re going to use it as a dip for delicate items like spring rolls or as a salad dressing. If you’re going to dip heartier snacks like raw vegetables, make it a little thicker for a more satisfying treat.
- 1 cup peanut butter (creamy)
- 1 tbsp garlic powder
- 2 tbsp honey
- 2 tbsp Sriracha sauce (omit for non-spicy)
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 2 tbsp lime juice
- 1/3 cup warm water
- Mix the peanut butter, garlic powder, honey, and Sriracha sauce together.
- Add rice wine vinegar, soy sauce, and lime juice. Mix again until smooth.
- Stir in small amounts of water until your sauce reaches the desired thickness.
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Making Peanut Dipping Sauce in a Tiny Kitchen
This recipe only uses a spoon, small bowl, and some measuring devices. There is almost no clean up. However, it is slightly difficult due to the greasy nature of the peanut butter. Having access to very hot water or thoroughly wiping out your bowl when finished is recommended to make it easier to wash.
If you’re planning on making this recipe in advance, you can either store it on the counter for 24 hours or in your refrigerator for up to a week. Once refrigerated, be sure to let it warm up to room temperature before serving—the oils in the peanut butter can become stiff.