This sauce is meant to go on the cabbage and tofu post coming up next, but you could easily use this with Vietnamese summer rolls, a veggie-stirfry, or toss with noodles. It’s from Vegetarian Cooking for Everyone, and makes 1/2 cup.
3 tb unsweetened peanut butter
2 tb rice wine vinegar
1 tb chopped cilantro
1 plump garlic clove, minced
2 tsp soy sauce or to taste
1 tsp brown sugar
1/2 tsp chile oil (I imagine you could combine hot pepper flakes with sesame oil without a problem)
1. Combine all the ingredients except the salt, adding 2 to 4 tb warm water to make it the consistency you wish. Add 1/4 tsp salt and then taste.