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SALT & PEPPER I just add 1/4 tsp of each to the dressing, but after you dress that salad add just a little pink sea salt to plated salads or to the final mix, just before serving
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Slowly add in water until your desired consistency is reached. cup peanut butter, 2 tablespoons soy sauce or Tamari, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1-2 tablespoons honey, teaspoon ginger paste, 1 teaspoon garlic, 1 teaspoon sesame oil, -1 teaspoon Sriracha sauce, cup water Use immediately or store Thai peanut dressing in the refrigerator for up to 1 week between servings
Spread on sandwiches for a rich flavor boost
I like serving it over a salad of iceberg lettuce, cucumber, red radish, and tomato
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