This savoury-sweet dipping sauce blends reduced-sodium soy sauce with honey, sesame oil, and a splash of rice vinegar for a perfectly balanced flavour. Fresh ginger, green onion, and a pinch of hot pepper flakes add brightness and a gentle heat. Ideal for pairing with dumplings, spring rolls, grilled meats, or roasted vegetables.
3 Tbsp reduced-sodium soy sauce (45 mL)
1 Tbsp rice vinegar (15 mL)
1 Tbsp canola oil (15 mL)
1 tsp sesame oil (5 mL)
2 Tbsp honey (30 mL)
1 Tbsp grated fresh ginger (15 mL)
1 green onion, chopped (1)
1/8 tsp hot pepper flakes (0.5 mL)
1 tsp sesame seeds (5 mL)
In a small bowl, combine all ingredients to blend thoroughly. Serve and enjoy. Store leftovers in refrigerator for up to 5 days.
3 Tbsp reduced-sodium soy sauce (45 mL)
1 Tbsp rice vinegar (15 mL)
1 Tbsp canola oil (15 mL)
1 tsp sesame oil (5 mL)
2 Tbsp honey (30 mL)
1 Tbsp grated fresh ginger (15 mL)
1 green onion, chopped (1)
1/8 tsp hot pepper flakes (0.5 mL)
1 tsp sesame seeds (5 mL)
In a small bowl, combine all ingredients to blend thoroughly. Serve and enjoy. Store leftovers in refrigerator for up to 5 days.
When you get to know Canadian Canola, you just might fall in love.
