Ginger Scallion Sauce (~16 Cal / 2 Tbsp)

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.

Ingredients

• 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

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

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