Perfect for dipping Vietnamese spring rolls, drizzling over salads, roasted veggies, noodles, and just about anything you can think of.

Our Packing Shed Guru, Aimee Glenister

Ingredients

4 Tbsp soy sauce, or use tamari for gluten free

3/8 cup peanut butter

1 Tbsp honey or molasses

2 tsp white wine vinegar

1/8 tsp garlic powder

2 tsp sesame oil

1 tsp hot sauce

1/8 tsp black pepper

1 tsp sriracha sauce (or to taste)

3/8 to 2/3 cup of water, start with a bit less water, then add more to thin to desired consistency

Directions

Add all the ingredients except the water to a microwave safe bowl. Mix with a fork until well blended.

Next, add 3/8 to 2/3 cup of water and microwave on high for 20-25 seconds. Again, use fork to blend. If sauce is too thick, add an addition 2-4 tbsp of water.

Serve immediately, or store in fridge for up to one week.

Enjoy!