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December 21, 2007

Ginger Dipping Sauce

This sauce adds kick to vegan spring rolls and is a snap to make. It's also great on veggie patties and burgers.

Dreena Burton

Serves 4

1/4 cup apple cider vinegar
4-5 tablespoons pure maple syrup or agave nectar (or more to taste)
2-1/2 - 3 tablespoons tamari
1 - 1-1/2 teaspoons freshly grated ginger
1-1/2 teaspoons toasted sesame oil
1/4 teaspoon red pepper flakes (optional; use more or less to taste)

In a bowl, combine all the ingredients and stir to mix well until the sweetener is dissolved. (If needed, warm the sauce a little by placing it in a hot water bath for a few minutes or heating it in the microwave for a few seconds.)

This sauce is great on spring rolls and the Moroccan Chickpea Patties.

Note: The longer the sauce sits, the more heat it takes on from the ginger and red pepper flakes.

Courtesy of Dreena Burton, author of Eat, Drink & Be Vegan; Vive le Vegan; and The Everyday Vegan

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