Nutrition per serving may change if servings are adjusted.
1½ teaspoons sesame seeds
⅓ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 tablespoon toasted sesame oil
2 cloves garlic, minced
1 tablespoon light brown sugar
½-1 teaspoon chile-garlic sauce, (see Ingredient Note)
¼ cup chopped scallions
Heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Whisk soy sauce, vinegar, oil, garlic, sugar and chile-garlic sauce in another small bowl until the sugar dissolves. Stir in scallions and the sesame seeds.
Make Ahead Tip: Cover and refrigerate for up to 1 week.
Ingredient Note: Chile-garlic sauce: A blend of ground chiles, garlic and vinegar, it's commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
20 calories;1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 1 g sugars; 1 g added sugars; 21 IU vitamin A; 1 mg vitamin C; 8 mg calcium; 0 mg iron; 238 mg sodium; 23 mg potassium