This sweet-and-sour sauce is seriously addictive. We replace traditional white sugar with brown to add a caramel note. Two sources of tart flavor—bracing fresh lime and mild rice vinegar—balance each other here. Spoon over grilled meats, sautéed shrimp, or ground pork. If you'd like a little more heat, use a small red Thai chile in place of the Fresno.
1/4 cup water
5 teaspoons light brown sugar
4 teaspoons fresh lime juice (from 1 lime)
1 tablespoon unseasoned rice vinegar
2 teaspoons fish sauce
2 tablespoons matchstick-cut carrots
1 tablespoon thinly sliced red Fresno chile (from 1 chile)
Added sugars 6g
Calcium 1% DV
Potassium 2% DV
How to Make It
Combine water, light brown sugar, fresh lime juice (from 1 lime), unseasoned rice vinegar, and fish sauce in a small bowl, and stir until sugar dissolves. Stir in matchstick-cut carrots and thinly sliced red Fresno chile (from 1 chile).
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