This tasty dipping sauce is the perfect blend of salty and sweet. Thin it with water to make a pourable dressing or keep it thick to use as a dip. We adore it with oven roasted rainbow carrots.
This recipe makes twice as much as you will need. You can either cut the peanut sauce recipe in half or save the remainder for noodles the next day. The sauce will keep covered in the refrigerator for up to 2 weeks.
Recipe makes approximately 1 cup of sauce.
What you’ll need:
What to do:
Add peanut butter, garlic, ginger, lime zest and juice, pepper flakes, honey, soy sauce, vinegar, sesame oil, and cannabis-infused coconut oil to a mini food processor and blend until completely smooth.
Add the water, 1 tablespoon at a time, until you reach the desired consistency, keeping in mind it will thicken in the refrigerator. Pulse in the cilantro (if using).
Spoon the dipping sauce into a small bowl and garnish with chopped peanuts and optional cilantro leaves. Serve immediately and enjoy responsibly. 😊
Words of wisdom: Start low, go slow!
*Before putting cannaoil to use in a recipe, taste ¼ t. of the infusion with a small bite. Wait an hour to let your body digest, then assess how you’re feeling to determine if your ideal dose needs adjusting. While this will provide you with a nice baseline for your recipe, you’ll want to be mindful of your math. Infusing a whole dish requires careful planning!
The information provided herein is not intended to serve as medical advice or as a substitute for talking with your health care provider. Please consult with your personal health care provider prior to using medical cannabis.
For use only by adults twenty-one years of age and older.
We do not promote the mixture or consumption of cannabis products with alcohol.
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