Thai Layered Dip. Vegan

subheading: For the Layered dip:

Shredded Carrots

Peanut butter or almond butter sauce Recipe below

Salsa sambal oelek or Use 1 ripe tomato chopped, ½ cup finely chopped red onion, salt, pepper and lime juice and mix. Mix in asian hot sauce to taste

Chopped cilantro mint

Mung Bean Sprouts tossed with salt and pepper

Peanuts or other nuts or sesame seeds

A dash of lemon juice

Add fried noodles cucumbers etc for variation

subheading: Peanut butter/Nut butter Sauce:

½ cup ( 125 g) creamy peanut butter or almond butter I usually use almond butter

2 inch piece of fresh ginger coarsely chopped

2 cloves of garlic

1 tablespoon soy sauce or use coconut aminos to make soy-free

1 to 2 tablespoons lemon juice

½ to 1 teaspoon sugar

2 to 3 teaspoons Sriracha sauce or asian chili sauce to taste

3 tablespoons or more water

Directions at veganricha.com

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