From EatingWell: June/July 2006
Rather than the classic with vinegar and shallot, try an Asian version of this shellfish dipping sauce.
- 2/3 cup rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon minced fresh ginger
- 1 teaspoon toasted sesame oil
- 2 scallions, minced
- Combine vinegar, soy sauce, ginger, sesame oil and scallions in a small bowl.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Per tablespoon: 4 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 34 mg sodium; 9 mg potassium.
Carbohydrate Servings: 0
Exchanges: Free food
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- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- 15 minutes or less
- June/July 2006