Use coconut aminos in place of soy sauce for a soy-free option and to make the recipe SCD, GAPS and Paleo compliant, or avoid all together for a lower glutamate option.
2/3 cup peanut butter (creamy)
¼ cup rice vinegar
1 Tablespoon honey
3 Tablespoons gluten-free soy sauce (or coconut aminos)
¼ cup water
½ cup toasted sesame oil
Mix all ingredients except sesame oil in a blender. With the blender on high, slowly drizzle sesame oil into the dressing for an emulsified creamy texture.