2 tbsp Biona Organic Raw Coconut Vinegar

1 tsp lime juice

1 tsp coconut aminos

1 tbsp water

2 1/2 tsp Biona Organic Coconut Nectar

1/2 tsp finely grated lime zest

1 garlic clove, minced

1/2 - 1 minced Jalapeno or Serrano chilli pepper

1/4 tsp salt


Grate lime peel and finely mince garlic and pepper. Wisk these together in with the rest of the ingredients. This sauce can be used as a dressing, marinade or as a dipping sauce. It will keep for 1 week in an airtight container in the refrigerator.  Its perfect for dipping with spring rolls, or can be drizzled over rice noodle salads, or as a marinade.



Windmill products used in this recipe