Shalane Flanagan's peanut sauce is the perfect topping for pretty much everything

American two-time Olympic marathoner and coach Shalane Flanagan just ran the 2022 New York City Marathon, and we’re guessing she doubled down on a batch of her own peanut sauce post-race.

This recipe, from Flanagan and former teammate Elyse Kopecki’s cookbook Run Fast Eat Slow, is so delicious that I always make at least triple batch (you can freeze leftovers). We use it to top rice and veggies, as a dressing for a big salad, or to dip carrots and broccoli in. Some household members have even, ahem, eaten spoonfuls of it.

Shalane Flanagan’s Runner’s High Peanut Sauce

Ingredients

1 Tbsp coconut oil or extra-virgin olive oil

1 yellow onion, diced

1/2 teaspoon fine sea salt

3 cloves garlic, minced

1 can (13 1/2 ounces) unsweetened coconut milk (preferably full-fat)

1/2 cup unsalted creamy peanut butter

1 Tbsp soy sauce

1 Tbsp coconut sugar (other granulated sugar is fine)

1/2 to 1 tsp red pepper flakes, depending on spice preference

1 Tbsp lime juice

1/4 cup chopped peanuts

Directions

In a medium saucepan over medium-high heat, warm the oil. Add the onion and salt and cook, stirring occasionally, until soft but not brown, about 5 minutes. Add the garlic and cook, stirring frequently, for one minute.

Add coconut milk, peanut butter, soy sauce, sugar, and pepper flakes. Bring to a simmer and whisk until the peanut butter melts. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens and the flavours meld, about 10 minutes. Remove pan from heat and stir in the lime juice.

Using an immersion (stick) blender, if you have one, blend the sauce until smooth. Alternatively, transfer the sauce to a blender and process until the sauce is smooth. (In my household we have cut out the blending step entirely on occasion and the sauce still tastes like bliss).

To serve, fill a bowl with soba noodles or cooked brown rice, add your favourite sautéed veggies, top generously with the sauce, and garnish with the peanuts.

posted Wednesday November 9th
by Keeley Milne