Asian sauce

Mix soy sauce or sugar-free tamari (40 g) with water (30 g).

Add sesame oil or tahini (10 g) and mix thoroughly.

Pour in lime juice (10 g) and rice vinegar (5 g).

Finely chop cilantro (5 g). Grate fresh ginger (2 g). Mince fresh garlic (1 clove) and chili pepper (2 g).

For a milder taste, reduce the amount of chili.

Combine all ingredients and mix until smooth.

Refrigerate the sauce for 10–15 minutes to stabilize the flavor.

Great with

• greens: parsley, cilantro;
• cabbage: coleslaw, bok choy, napa cabbage;
• vegetables: cucumber, bell pepper, radish, green beans, asparagus, garlic scapes;
• protein: shrimp, squid, chicken, turkey, beef tongue, beef, tofu, egg;
• toppings: sesame seeds, peanuts, nori, red onion, shallots.