Use as a dressing for Thai noodles, Asian Chicken salad or as a dipping sauce for potstickers or Vietnamese spring rolls.
| 3/4 | cup vinegar (unseasoned rice vinegar or white wine vinegar) |
| 1/2 | cup soy sauce, reduced sodium |
| 3 | tbls Splenda |
| 2 | tbls sesame oil |
| 2 | tbls fresh ginger, minced |
| 1 | tsp red pepper flakes |
| 2 | tsp garlic, minced (2 cloves) |
Stir until blended. Can store in the refrigerator.Categories
Herbs, Salads, Asian, Advance, No Cook, Quick, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 32.4g |
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Amount Per Serving |
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Calories 47 Calories from Fat
21 |
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% Daily Value* |
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Total Fat
2.3g 4%
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Saturated Fat
0.3g 2%
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Cholesterol
0mg 0%
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Sodium
608mg 25%
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Total Carbohydrates
5.6g 2%
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Dietary Fiber
0.2g 1%
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Sugars
4.1g |
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Protein
0.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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