A Perfect Dip

by Laura Donnelly — September 21, 2007

Every cookbook collection should have a good vegetarian cookbook. Deborah Madison's Greens Cookbook is a great one, but is somewhat complicated. Molly Katzen's Moosewood Restaurant Cookbook is handwritten with cute drawings and very accessible recipes. Here is a recipe for Chinese Peanut Sauce that is perfect as a dip for carrots and cucumbers, as a sauce for cold shredded chicken or noodles, or as a sate dip.

Chinese Peanut Sauce

Makes 1 cup

1/2 cup peanut butter
1/2 cup hot water
2 Tablespoons soy sauce
2 Tablespoons sugar
3 medium cloves garlic, minced
1 teaspoon cider vinegar
2 Tablespoons minced cilantro
Cayenne pepper to taste
Salt to taste

Combine peanut butter with hot water and stir until smooth and combined. Add other ingredients and taste for spiciness. Adjust it to your liking, I like to add extra cayenne!