Ginger, Lime and Cilantro Sauce
This sauce is delicious on many things: slaws, vegetables (steamed, boiled, roasted), cucumbers, grilled or broiled eggplant, rice, tofu, seafood and meat.
Yields about 2/3 cup
1/3 cup freshly squeezed lime juice, about 2 limes worth
2-inch piece of fresh gingerroot, peeled and finely grated
1 1/2 tablespoons soy sauce or tamari
1/4 cup rice vinegar
2 teaspoons toasted sesame oil
2 cloves garlic, finely minced and then mashed with some salt with the side of a chef’s knife
1 teaspoon sugar or other sweetener
¼ cup finely chopped cilantro leaves and stems
Put all of the ingredients in a small bowl or jar and whisk or shake to combine. Taste adjust the seasoning with additional sweetener or lime juice. You're looking for a super bright, strong flavor.
Refrigerate for up to 5 days.