Asian food has been the biggest challenge since going Allium free. There isn’t much food in Asian food that doesn’t have at least a bit of garlic. Even condiments (like Sriracha sauce) have garlic in it.
But for my family, Asian food is a staple so something had to be done. That was the start of the great Asian condiment replacement experience. And so far, I’m really enjoying the ride.
Tonight, I made one of my favorites : Fresh spring rolls with my now officially awesome Carrot-Ginger-Miso dipping sauce!
Carrot-Ginger-Miso dipping sauce
2 tbsp miso paste
1/3 cup finely grated carrot
2 tbsp finely grated ginger
1 tbsp toasted sesame oil
1 tbsp rice wine vinegar
1 tbsp apple cider vinegar
3 tbsp agave nectar
3 tbsp lemon juice
sprinkle of salt
All you have to do is blend all the ingredients until smooth. That is it! Keeps in the fridge for a week. But if you are like us, you’ll finish the uneaten sauce with a spoon.
Let me know what you think!