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Ginger Scallion Sauce (~16 Cal / 2 Tbsp)

·217 words·2 mins
Table of Contents

The primary dipping sauce for rice paper rolls. PUFA-free – no sesame oil, no seed oils. The arrowroot and xanthan give it enough body to cling to rice paper without dripping. Works equally well over ground chicken or shredded turkey.

Why these ingredients
Kombu dashi delivers iodine, glutamates, and trace minerals at near-zero calories. Dulse flakes replace salt with iodine, potassium, and iron. Ginger provides gingerols for anti-inflammatory support and digestive function.

Ingredients
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  • 1/2 cup kombu dashi
  • 3 tbsp minced scallions
  • 2 tbsp grated ginger
  • 1 tbsp rice vinegar
  • 1 tbsp coconut aminos (or low-sodium soy sauce)
  • 1/2 tsp dulse flakes
  • Pinch of gochugaru (or red pepper flakes)
  • 1/2 tsp arrowroot powder
  • 1 tbsp cold water (for arrowroot slurry)
  • 1/8 tsp xanthan gum

Instructions
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  1. Combine kombu dashi, scallions, ginger, rice vinegar, coconut aminos, dulse, and gochugaru in a small saucepan.
  2. Warm over medium-low heat for 3 minutes.
  3. Remove from heat. Dissolve arrowroot in cold water, then whisk into the sauce.
  4. Whisk in 1/8 tsp xanthan gum. The sauce will cling to rice paper.
  5. Cool and refrigerate.

Storage
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Keeps 5 days refrigerated. The scallions soften over time but the flavor holds.