Luckily, I used just a bit, and was able to save the remaining veggies and peanut sauce separately. I don't think the sauce was flawed, just the combination was...ugh.
So, today, I went back to the original lemony idea, and came up with a winner! It's based off this recipe.
1 small lemon, zested and juiced
1 t Dijon mustard
3 T red wine vinegar
3 T extra-virgin olive oil
1 t honey
salt and pepper to taste
Mix all ingredients well.