This sauce is just like the dipping sauce you get with rice paper rolls – not the pea nutty sauce – the other sweet and sour sauce… so good.
I’ll be serving this tomorrow with some cabbage rolls.
1/4 cup agave nectar
1/4 cup freshly squeezed lemon juice
1 1/2 Tbsp. freshly squeezed orange juice
1 Tbsp. extra virgin olive oil
1 Tbsp. Nama Shoyu
1/2 Tbsp. grated ginger
1/2 Tsp. apple cider vinegar
1/4 Tsp. dry mustard
Place all ingredients into a food processor or blender and process until well combined.
Serve immediately or store covered in the fridge for up to 1 week.
Giving credit where credit is due…
Thanks Alissa for an awesomely tasty sauce.
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