Easy Asian Dipping Sauce, Low Carb and Versatile
This Asian Dipping Sauce is low-carb and easier to make than you think. Especially with just a few simple ingredients you might already have at home.It’s a quick and easy-to-store recipe that enhances the flavours of dumplings, momos, gyozas, potstickers, and many more Asian dishes; it’s one you’ll make as your favourite go-to every time!
Ingredients
Low Carb Asian Dipping Sauce (makes 2/3 cups)
- ¼ cup Low Sodium Soy Sauce or Liquid Coconut Aminos (but reduce sweetener)
- 2 tsp Chilli Sauce gochujang hot sauce, sriracha, garlic sauce or fresh chillis
- 1 tsp Sesame Oil
- 1 Lime from one whole Lime
- 1 tsp Juice from Fresh Ginger (about a thumb size) peel, grate and squeeze out the juice.
- 3 tbsp Sweetener monk fruit, erythritol, swerve
- 2 Garlic Cloves minced (1 tsp) or ¼ tsp garlic powder
- 1 tbsp Cilantro finely minced (about half a handful)
- 1 Green Onion finely chopped
Instructions
- Add the low-sodium soy sauce, chilli sauce, sesame oil, and sweetener to a saucepan and stir well.
- Cut the lime in half and squeeze the juice from both halves into the soy sauce mixture.
- Add minced garlic, grate the ginger, squeeze its juice into the mixture, and discard the flesh.
- Heat the dipping sauce mixture until it comes to a boil.
- Simmer for about 4 minutes on medium heat, stirring continuously until the sweetener dissolves completely.
- Alternatively, place the mixture in a microwaveable container, such as a glass measuring jug, and heat it in the microwave for about 2 minutes, stirring every 30 seconds.
- Remove from the heat and allow it to cool down completely.
- Add minced cilantro and chopped green onions, then let the dipping sauce sit for about 15 minutes to infuse the flavours.
- Transfer your sauce to a small bowl and serve.Nutrition Information*:Serving size: 2 tbsps Carbs: 11.7g Fibre: 6.9g Net Carbs: 4.1g
Notes
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