Lime-Soy-Ginger Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1/2 cup sauce
- 1 tablespoon rice vinegar
- 2 tablespoons fresh lime juice
- 1/4 cup low-sodium soy sauce
- 1 1/2 teaspoons sesame oil
- 1 tablespoon thinly shredded fresh ginger
- 1 green onion, green part only, minced
- 2 teaspoons black sesame seeds, toasted (see note)
- Carbohydrate 10 g(3%)
- Fat 10 g(15%)
- Fiber 2 g(7%)
- Protein 7 g(15%)
- Saturated Fat 1 g(7%)
- Sodium 2298 mg(96%)
- Calories 150
Preparation 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld. 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days. NoteSesame seeds can be purchased already toasted, but to toast your own, preheat the oven to 350°F (177°C). Spread the sesame seeds out on a baking sheet in a single layer. Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant. Watch them carefully so they don't burn. Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.
Preparation 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld. 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days. NoteSesame seeds can be purchased already toasted, but to toast your own, preheat the oven to 350°F (177°C). Spread the sesame seeds out on a baking sheet in a single layer. Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant. Watch them carefully so they don't burn. Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.
