Reviewed: Apr. 30, 2012

Very good, especially on red peppers, Used lite coconut milk instead of mayo and lime juice as well as lemon. Also added Siracha hot sauce for some kick.

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Feb. 20, 2012

Great as an alternate dip if you don't want ranch for your veggies and also yummy over noodles.

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Reviewer:

FORBESCJ

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

I followed the recipe exactly (novel idea!) and it was fantastic. will be making this one again and again and...

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Reviewer:

zippelk

Reviewed: Jan. 31, 2012

Took this to the sail club and no one seemed to impressed.

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Reviewer:

myboysmom

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Key West, Florida, USA

Reviewed: Jan. 19, 2012

This was perfect! I didn't think it was too runny, we used it as dip for chicken satay.

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Reviewer:

skd

Cooking Level: Intermediate

Reviewed: Dec. 21, 2011

My stars should be higher! Only reason I gave it a 4 was because it was too much soy for my taste. I also did as another reviewer and substituted may for coconut milk. Redid another batch w/ half the soy sauce and doubled the (coconut for mayo) mixed both batches (too salty one) w/ remade one... awesome! I used it as a topping to rice w. veggies AND as a dipping sauce w/ raw veggies. I loved this and will be doing it again. It was so easy to make. The longer its refrigerated the better

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Reviewer:

jenerik44

Reviewed: Dec. 18, 2011

this is awesome! I substituted coconut milk for the mayo, and made it with pan fried tofu, veggies, and rice noodles.

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Reviewer:

daystar

Reviewed: Oct. 21, 2011

Mayo? Really? I subbed the Mayo with milk, because I was out of coconut milk. I upped the peanut butter and milk and mixed the sauce with vegetables for Thai lettuce wraps. Very good and easy.

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