¼ cup sugar free peanut butter
¼ teaspoon cayenne pepper
½ cup filtered water
½ teaspoon kosher salt
1 tablespoon fish sauce (or coconut aminos for vegan)
1 tablespoon granulated erythritol sweetener
1 tablespoon lime juice
1 tablespoon toasted sesame oil
1 tablespoon wheat-free soy sauce
1 teaspoon minced garlic
2 tablespoons minced ginger
- In a large salad bowl, combine all noodle salad ingredients and toss
well to mix.
- In a blender, mix all sauce ingredients and pulse until smooth and
- Pour sauce over the salad and toss well to coat.
- Evenly divide into four equal servings and enjoy.