Low Fiber Asian Coconut Aminos Sauce
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Learn more →Ingredients
4 servings
- ¼ cup coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp garlic-infused olive oil
- 1 tsp fresh ginger, finely grated
Ingredient noteLow residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp raw honey
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and whole spices. Only a pinch of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp fresh lime juice
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1/4 teaspoon of lime juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 1 tsp arrowroot starch (optional)
- 1 tbsp cold water (for slurry, if thickening) (optional)
For serving
- 1 tsp toasted sesame seeds (optional)
Can be omittedsesame seeds
- 1 tbsp thinly sliced scallion greens (optional)
Can be omittedscallion greens
Instructions
- 1
Whisk together the coconut aminos, garlic-infused olive oil, fresh ginger, rice vinegar, toasted sesame oil, honey, ground ginger, and lime juice in a small saucepan until combined.
- 2
Set the saucepan over medium-low heat and warm the sauce, stirring occasionally, until it just begins to steam and the honey is fully dissolved, about 2–3 minutes. Do not boil.
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