A healthy salad with a kick! The peanut sauce is truly unique thanks to Betsy’s Best Gourmet Peanut Butter. Serve with chicken or salmon for some extra protein or to make it a full meal.
- 1 package/container lettuce of choice
- ½ cup shredded carrots
- 2 Tbsp chopped nuts of choice
- ½ cup red sweet pepper, thinly sliced
- ½ cup Betsy’s Best Gourmet Peanut, Almond or Seed Butter
- 3 Tbsp water
- Juice of ½ lemon
- 1 Tbsp vinegar
- 2 Tbsp gluten-free soy sauce (or tamari sauce)
- 1 Tbsp sugar (or honey)
- 1 tsp ginger, minced
- 1 Tbsp sesame oil
- 1 tsp Sriracha chili sauce
Add lettuce to large salad bowl. Add carrots, nuts and peppers to salad and toss to combine. Set aside.
In a bowl, whisk together Betsy’s Best and water. Add remaining wet ingredients and whisk well. Add sugar, ginger and Sriracha until incorporated. Sauce consistency should be not too thick or too runny. Pour peanut sauce over entire salad and toss to distribute evenly. Serve immediately.
Add some fun to your salad rotation with this sassy salad and penny sauce recipe.
Give your traditional stir-fry recipe the boot and try this unique blend of Betsy’s Best with veggies and shrimp. This dish will be sure to be a hit with the unique flavors and beautiful presentation.
- 1 lb. shrimp, peeled
- 1 Tbsp fresh ginger, peeled and minced
- ½ Tbsp fresh garlic, chopped
¼ cup Betsy’s Best Gourmet Peanut, Almond or Seed Butter
- 1/8 cup rice vinegar
- 1 Tbsp low-sodium soy sauce (or coconut aminos)
- 1 Tbsp raw sugar
- ½ tsp red Thai curry paste
- 1½ Tbsp low-sodium chicken broth (or vegetable broth)
- Freshly ground black pepper, to taste
- 1 Tbsp peanut oil (or coconut oil)
- ½ cup unsweetened lite coconut milk
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 2 Tbsp cilantro, finely chopped
- ½ bunch of cilantro, chopped for garnish (optional)
Finely mince ginger and garlic. In a food processor or immersion blender canister, combine ginger, garlic, Betsy’s Best, vinegar, soy sauce, sugar, curry paste, broth and pepper.
Add oil to skillet and cook shrimp until pink. Remove and cover with foil to keep warm.
Reduce heat to low and add coconut milk. Stir in peanut/curry/ginger mixture and heat through, about 2-3 minutes.
Wrap it up in a tortilla or serve this delicious stir-fry recipe on a dish. This recipe can also be made with fish or chicken for a different twist!
A delicious dish with great flavor, we love Asian inspired chicken with a kick of Betsy’s Best. You could marinate chicken tenders placed on skewers and grill, or turn this into a vegetarian recipe and throw vegetables and tofu in the mix. A versatile recipe for everybody!
¼ C soy sauce
¼ C fish sauce
1 1/2 T hot pepper sauce
3 cloves garlic, minced
1 T minced fresh ginger root
4 skinless, boneless chicken breast halves cut into thin strips
1 T sesame oil
3 T brown sugar
1 small sliced onion
¾ C water
3 T Betsy’s Best Gourmet Peanut Butter, Seed Butter, Almond Butter, or Cashew Butter
1 cup chopped cashews
In a large bowl, mix together the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Add the chicken, make sure it’s coated, and then marinate in the refrigerator for 2 hours.
Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved, then the onion, and cook about five minutes. Lift the chicken pieces from the marinade (saving the marinade mixture) and place into the skillet for about 10 minutes, or until evenly browned and the juice clear. Stir the reserved marinade and ¾ cup water into the skillet with the chicken and bring to a boil. Cook and stir for another 10 minutes. Blend in the Betsy’s Best and add chopped cashews.
Turn this into a stir-fry by adding vegetables and place over rice. Remove the red pepper sauce to reduce the heat.
Peanutty is spot on when it comes to describing this asian lettuce wrap recipe, thanks to the rich flavor provided by Betsy’s Best Gourmet Peanut Butter. Made using delicious all-natural ingredients this recipe will keep the whole family healthy and happy.
- 1 ½ lb. lean ground turkey (or 2 cups walnuts, ground)
- ½ cup shredded carrot
- 2 Tbsp fresh ginger root, minced
- 4 garlic cloves, minced
- 1 can (8 oz.) whole water chestnuts, drained and chopped
- 4 green onions, chopped
- ½ cup fresh snow peas, chopped
- 1⁄3 cup reduced-sodium gluten-free Teriyaki sauce
- ¼ cup gluten-free Hoisin sauce
3 Tbsp Betsy’s Best Gourmet Peanut Butter, (or substitute with Betsy’s Best Almond or Seed Butter)
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 12 bib lettuce leaves
In large skillet, cook turkey and carrot over medium heat until meat is no longer pink and carrot is tender. Drain. Add ginger and garlic. Cook 1 minute longer. Stir in the chestnuts, onions, snow peas, Teriyaki, Hoisin, Betsy’s Best, vinegar and oil. Heat through. Divide mixture among lettuce leaves.
Add walnuts to food processor and process on low until ground. Remove and place in large bowl. Add shredded carrots, ginger, garlic, chestnuts, onions and snow peas. Process on low to form chunks. Remove and combine with walnuts in bowl. Add Teriyaki, Hoisin, Betsy’s Best, vinegar and oil to blender and process until blended. Pour liquid into nut mixture and stir. Divide among lettuce leaves.
You’ll go nuts over these peanut Asian lettuce wraps.