A slightly sweet, tantalizingly spicy, oh so easy peanut sauce. Excellent as a dip for fresh vegetables, and amazing as a salad dressing on cold “noodle” salads.
Grate the ginger root and garlic into a mixing bowl.
Add the vinegar, and two tablespoons each of the coconut aminos, sriracha sauce, and lime juice and stir to mix.
Stir the coconut milk into the mixture, then add the Keto Chow and mix well.
Add the water and stir. Taste and add more sriracha, coconut aminos and lime juice if desired.
Stir in the minced cilantro.
Transfer to an airtight container and chill in the refrigerator for at least an hour to allow flavors to marry.
Stir again before serving. If sauce is too thick, thin it with room temperature water a teaspoon at a time, until desired consistency is reached.
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