Sunhini Satay Sauce

Still unsure how to use Sunhini? Allow it to be the star of a delicious dish. This Sunhini Satay Sauce can accompany your fried tofu, be generously poured into your noodle stir fry or be the dressing for a crunchy salad (which is shown below). You can make it in advance and let it sit in the fridge for that night when dinner inspiration is non-existent. Allow this Sunhini Satay Sauce to zest-up your meal, and your night.

Sunhini Satay Sauce


Serves: 2 as a side

Prep time: 20 mins



For the sauce:

  • 3 heaped tbsp Coconut Sunhini

  • 125ml water

  • 3 tsp brown sugar

  • 4 tsp soy sauce

  • 1/2 fresh red chili

  • 1cm thumb of fresh ginger

  • juice of 1 lime

For the salad:

  • 1 courgette

  • 1 carrot

  • 1 red pepper

  • handful of green beans

  • 1/4 small red cabbage

  • fresh coriander, chilli and black sesame to serve


  1. For the satay sauce, blend all the ingredients together in a high speed blender. Add more chilli if you like it more spicy. You can store this in a jar in the fridge for a week.

  2. For the salad, using a julienne peeler, peel the carrot and courgette into a large mixing bowl. Slice the pepper, cabbage and green beans into thin strips.

  3. Toss the vegetables in the satay sauce and garnish with coriander, fresh chilli and black sesame.

11 views0 comments

Recent Posts

See All