I not only serve this as an appetizer when hosting a gathering, but I also like to eat it for my lunch. It is fresh and filling plus vegan and gluten-free.
Make a double batch of the peanut sauce, so you have leftovers through the week.
½ cup natural peanut butter
3 Tbsp rice wine vinegar
2 Tbsp tamari
½ tsp sriracha
¼ tsp maple syrup
1 clove garlic, mashed
½ tsp fresh grated ginger
½ tsp sesame oil
2 Tbsp warm water
A variety of fresh vegetables, sliced for dipping
In a small bowl, whisk all the ingredients together.
On a platter, place all your vegetables and the peanut sauce. Serve, dip, and devour.
Just Salt It, and enjoy!