Asian Dipping Sauce
Here are a few facts about this dipping sauce:
This is a simple, delicious recipe.
A child could make it.
It’s so versatile that you can use it to dip Summer rolls, put over Noodles, or use as a Salad Dressing.
A friend of mine loves my Asian Dipping Sauce SO much. How much? I brought her lunch one day, and she was embarrassed that her coworkers would witness her drinking the leftover sauce. No one should do without, so I made an extra container that she can take home, and guzzle in privacy. What are friends for?
Just showing a picture of this sauce gathered over 700 notes of interest from my social media followers…in the first hour.
It is the one thing you can find in my refrigerator at any time. Not ketchup. Not mustard. This stuff!
It is the perfect balance of Salty/Sweet/Sour and leaves a delicious coating on the tongue
Don’t like spicy? Use half the Chili Sauce. Prefer a sweeter sauce? Add a bit more Maple Syrup (yes, you read that right). I promise you that this will be one of the most popular condiments in your home.
What follows is the ratio of ingredients you need to dress several salads, coat a big bowl of noodles, and gives four to six people enough sauce to dip Summer or Spring Rolls.
All you need is a small bowl, a whisk or fork, and some measuring spoons. Once you customize this to your taste, you can eyeball it, as I do.
1 teaspoon of fresh, minced Ginger (store, pre-chopped Ginger works great!)
½ teaspoon minced Garlic
1 teaspoon Asian Chili Sauce
½ cup of Soy Sauce
2 tablespoons Maple Syrup (not pancake syrup) or Honey, a good substitute
2 tablespoons Toasted Sesame Oil
3 Limes, juiced
1 teaspoon Peanut Butter (or 1 tablespoon of bottled Thai Peanut Sauce)
2 tablespoons Toasted Sesame Seeds
3 chopped Scallions (Green Onions)
A little of this, and a little of that, goes into your bowl.
Mix until combined.
I like to chill it for an hour or so, but it is ready to use once it has been combined until smooth.