Citrus Dipping Sauce

Serve this alongside our Crab and Mango Summer Rolls.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, July/August 1995


  • 1/3 cup freshly squeezed orange juice
  • 1/3 cup freshly squeezed lime juice
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/8 teaspoon freshly ground pepper
  • 2 scallions, ends trimmed and thinly sliced


  1. In a small bowl, whisk together orange and lime juices, soy sauce, sesame oil, and pepper; add scallions. Serve.

Cook's Notes

This sauce may be made up to 8 hours ahead and kept, refrigerated, in an airtight container.


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