Soy-Ginger Dipping Sauce
- 10m Prep Time
- 0sCook Time
- 40m Ready In
MAKES ABOUT ½ CUP People tell me that they could drink this sauce. In fact, I’ve caught my son sneaking sips of this sauce even before the pot stickers were ready. It hits all the right spots on your palate with its salty, vinegary, pungent flavors. You can add more or less of any given ingredient. Instead of rice vinegar, you could use Chinese black vinegar or balsamic vinegar.
Ingredients
- 78.9 ml soy sauce
- 29.6 ml rice vinegar
- 1 green onion finely chopped
- 2 clove garlic finely chopped or crushed
- 14.8 ml fresh cilantro chopped
- 4.93 ml fresh ginger minced
- 4.93 ml chili sauce
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 581 mg
- Iron: 8.02 mg
- Magnesium: 121 mg
- Phosphorus: 557 mg
- Potassium: 1572 mg
- Zinc: 3.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 78.9 ml soy sauce
- 29.6 ml rice vinegar
- 4.93 ml chili sauce
Prepare
- 1 green onion, finely chopped
- 2 clove garlic, finely chopped or crushed
- Chop 14.8 ml fresh cilantro
- Mince 4.93 ml fresh ginger
Let's Cook
-
Step 1.
In a small bowl, combine ⅓ cup soy sauce, 2 tablespoons rice vinegar, 1 finely chopped green onion, 2 finely chopped or crushed large garlic cloves, 1 tablespoon chopped fresh cilantro, 1 teaspoon minced fresh ginger, and 1 teaspoon chili sauce (optional). Stir to mix well.
-
Step 2.
Set the dipping sauce aside on the counter for at least 30 minutes to let the flavors meld together. The longer it rests, the more intense the flavor becomes. You can store the sauce in a sealed container in the refrigerator for up to 1 week.