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!