Ginger Scallion Sauce

Eat this on everything. Tastes great on salmon, steak, and noodles of just about every kind.

Finely slice 2 large bunches of green onions (white and green parts). Mince approximately 1/4 cup ginger. I’m going to level with you, I hate mincing things and use the food processor to chop all that ginger. It helps to use a spoon to scrape the skin off of the ginger instead of using a veggie peeler.

In a bowl, stir together the green onion slices and minced ginger. Add 1/4 cup + 1 Tablespoon neutral oil (I use sunflower oil and grapeseed oil is a good option as well), 2 teaspoons soy sauce, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha sauce, and 1 teaspoon kosher salt. Keeps well in the fridge if you don’t use it all at first!


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