Sesame sauce

Combine aquafaba from chickpeas or cucumber brine (50 g) with tahini (15 g).

For a more pronounced sesame flavor, increase the amount of tahini.

Add soy sauce or sugar-free tamari (15 g). Pour in lemon or lime juice (10 g). Add sesame oil (4 g). Mince fresh garlic (1 clove) and add it to the sauce. Stir in sesame seeds (3 g). Add salt (0.5–1 g), black pepper (1 g), and ground cumin (0.5 g).

For a thinner texture, add 1–2 tbsp of cold water.

Whisk thoroughly or blend with a blender until smooth emulsion.

Refrigerate the sauce for 15–20 minutes to stabilize the flavor.

Best paired with

• cabbage: white, napa, broccoli, cauliflower;
• vegetables: cucumber, carrot, radish, celery, green beans, garlic scapes;
• protein: chicken, eggs, white fish, tofu;
• toppings: sesame seeds, green onions, red onions, cilantro, chili peppers.