Rice-Wine Vinegar Sauce

July/August 1995

Your rating: None Average: 2.5 (2 votes)

Japanese rice-wine vinegar is preferred for its delicate flavor. Serve with spring rolls or tossed in a grain and vegetable salad.

Rice-Wine Vinegar Sauce

Makes: About 1 1/4 cups

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  • 3/4 cup rice-wine vinegar
  • 1/3 cup strong-brewed black tea
  • 1 1/2 tablespoons chile-garlic sauce, or more to taste
  • 4 cloves garlic, very finely chopped
  • 2 tablespoons sugar
  • 1/2 teaspoon freshly ground pepper

Try this recipe with:


  1. Shake together all the ingredients in a screw-top jar until the sugar has dissolved.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.


Per 2-tablespoon serving: 13 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g protein; 0 g fiber; 144 mg sodium; 3 mg potassium.

Exchanges: none

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