Banting: Thai Dipping Sauce

By Gabby

This is adapted from the "Real Meal Revolution" website. It is actually only part of the recipe, but the best part by far. It is supposed to go with lettuce wraps, which it does, brilliantly. But it's also great as a salad dressing, on steak and sprinkled on a sliced avocado. It's very versatile and adjustable to your taste for sweet or heat.

Banting: Thai Dipping Sauce
photographer: Gabby
Ingredients
  • 2 tablespoons lime juice (or lemon)

  • 2 tablespoons water

  • 2 tablespoons apple cider vinegar (or coconut vinegar)

  • 6 packets of Truvia (or 3-4 pkts stevia)

  • 1/4 cup Ponzu (lemon or lime)

  • 1/4 cup fish sauce

  • 1/4 teaspoon red pepper flakes

  • 2" piece of fresh ginger peeled and grated

  • 2 cloves of garlic peeled and grated

Directions
  1. In a jar with a 2 cup capacity, pour all your ingredients.

  2. Give it a good shaking until the truvia is dissolved.

  3. Store in your refrigerator for 7-10 days (if you can make it last that long)

  4. Tips: use a spice grater or zester to get a very fine grate on your garlic and ginger so you don't end up with big chunks

  5. Make the day before you want to use it and let the flavors infuse. You can adjust the heat by adding extra ginger, more pepper flakes or fresh finely chopped red chili peppers


Nutritional Facts

Servings
15
1 tablespoon serving
Calories
2.6
Carbohydrates
1.7g
Fat
0g
Sodium
103 mg
Protein
0g

snack side dish low carb dairy free gluten free