4 tablespoon soy sauce
1/2 cup lime juice
2 red Serrano peppers or birds eye chilies
2 cloves garlic
1 tablespoon sugar
1 handful mint leaves
Mince the garlic and peppers very very finely. You can use whatever pepper you like, but preferably something red and spicy. Only use one pepper if you don't like spicy foods or if your peppers are really hot.
Mince or chiffonade the mint. It looks prettier in a chiffonade, but I suppose it just depends on what you're using it for. You can also substitute cilantro if you don't like mint.
Combine all the ingredients and let rest at room temperature, stirring periodically. When vegan sugar is completely dissolved, its ready to use!
I used this dressing today on a green bean salad with toasted sesame seeds. You can also use it as a dipping sauce or a marinade. Try it with tofu! Mmmmm.