Ingredients:

½ cup unsweetened natural peanut butter (or almond butter for variation)
¼ cup coconut aminos (low carb soy sauce alternative)
2 tablespoon rice vinegar (or apple cider vinegar)
2 tablespoon lime juice (freshly squeezed)
1 tablespoon sesame oil (toasted preferred)
1 tablespoon avocado oil (or olive oil)
2–3 tablespoon low carb sweetener (allulose, monk fruit, or erythritol – adjust to taste)
2 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
2 cloves garlic, minced
1 teaspoon chili paste (like sambal oelek) or ½ teaspoon red pepper flakes (optional, for spice)
¼ cup warm water (adjust for desired consistency)
2 tablespoon chopped cilantro (optional, garnish)

Directions:

Mix the base – In a medium mixing bowl, whisk together peanut butter, coconut aminos, rice vinegar, and lime juice until smooth.

Add flavors – Stir in sesame oil, avocado oil, sweetener, ginger, garlic, and chili paste/red pepper flakes.

Adjust consistency – Slowly whisk in warm water, 1 tablespoon at a time, until the sauce reaches your preferred thickness (thicker for dipping, thinner for drizzling).

Taste and balance – Taste the sauce and adjust seasonings: add more lime for tang, sweetener for balance, or chili for heat.

Serve & store – Garnish with cilantro if desired. Store leftovers in a sealed container in the fridge for up to 1 week. Stir or re-whisk before using, as it may thicken when chilled.

Servings: 12 Serving Size: 1.3 tbsp

Nutritional Information: Calories: 105, Fat: 8g, Carbohydrates:6 g, Fiber:1 g, Protein: 3g