This nutty, Thai-inspired sauce puts a unique spin on veggie dip, is perfect for pouring over cooked spaghetti squash or “zoodles”, and is amazing when tossed with shredded cabbage and carrots for a refreshing salad. The options are endless!
¾ cup natural peanut butter (I prefer the creamy kind with only peanuts as the ingredient for this recipe)
¼ cup low sodium tamari
¼ cup rice vinegar
¼ cup lime juice
¼ cup water
1 Tbsp sesame oil
1 Tbsp fresh, finely chopped chives