Peanut Dipping Sauce
This is our favorite Peanut Dipping Sauce! Serve with Chicken Satay or Thai Shrimp Rolls. If the girls are over we skip the chili flakes and it’s still delicious. Adapted from Summer Best Weekends Cookbook, Jane Rodmell
Ingredients
- ½ cup (120 grams) peanut butter (3CHO per TBSP) 24 CHO
- 2 TBSP (30 grams) rice vinegar, unseasoned* 0 CHO
- 2 TBSP (30 grams) lime juice 0 CHO
- 2 TBSP (30 grams) Tamari GF soy sauce (1 CHO/TBSP) 2 CHO
- 1 tsp. (4 grams) Splenda Brown Sugar mix*(2 CHO/1/2 tsp) 4 CHO
- 1/8 tsp. minced garlic 0 CHO
- ¼ tsp. red pepper chili flakes 0 CHO
- Pinch salt 0 CHO
TOTAL CHO 30 CHO
- TOTAL WEIGHT 205 GRAMS
- 30 CHO DIVIDED BY 205 GRAMS = .146 CHO/GRAM
- 1 TBSP = 16 GRAMS (.146 CHO x 16 GRAMS) 2.33 CHO TBSP
- ¼ CUP = 4 TBSP (2.33 CHO x 4) 9.32 CHO/1/4 CUP
- ¼ CUP = 64 GRAMS
Instructions
- Whisk all ingredients and serve at room temperature. Refrigerate if making earlier in the day and bring to room temperature before serving.
- *Unseasoned rice vinegar has no CHO, Seasoned has 5 CHO/TBSP
*Splenda Brown sugar mix has the same CHO per tsp as Brown Sugar. The difference is; you use half the amount of Splenda mix that the recipe would call for. If using regular Brown Sugar in this recipe you would add 2 tsp. instead of 1 tsp Splenda mix and adjust CHO.
