Chef Meg's Favorite Ginger-Garlic Sauce - 1.2g Carbs, 0.2g Fiber, 0.4g Sugar
From: Spark People user Chef Meg
I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.
2 Tbsp low-sodium soy sauce
1/4 cup rice wine vinegar
1 Tbsp tahini*
2 garlic cloves, minced
1 Tbsp fresh ginger, chopped
1 lemon, zested and juiced
1/2 tsp red pepper flakes
2 tsp toasted sesame oil
1/4 cup olive oil
Combine all ingredients except olive oil in a mixing bowl. Slowly whisk in the olive oil.
* Tahini, a paste made from sesame seeds, can be found in the Mediterranean or Middle Eastern foods aisle of your supermarket.
Makes: 3/4 cup
Serving Size: 1 Tbsp
Nutrition per Serving:
54.9 Calories, 5.6g Fat, 0.8g Saturated Fat, 0.8g Polyunsaturated Fat, 3.7g Monounsaturated Fat, 0mg Cholesterol, 97.5mg Sodium, 18.9mg Potassium, 1.2g Carbs, 0.2g Dietary Fiber, 0.4g Sugars, 0.4g Protein
Vitamin A: 0.7%
Vitamin B-6: 0.6%
Vitamin C: 2.3%
Vitamin E: 3%
Calcium: 0.7%
Copper: 1.3%
Folate: 0.4%
Iron: 1%
Magnesium: 0.7%
Manganese: 2.1%
Niacin: 0.4%
Pantothenic Acid: 0.2%
Phosphorus: 1.1%
Riboflavin: 0.5%
Selenium: 0.2%
Thiamin: 1.2%
Zinc: 0.5%
