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Low sodium tips for Asian/Mexican cuisines


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Low sodium tips for Asian/Mexican cuisines

KenWritez | Jun 27, 2007 05:17 AM

I'm on a low sodium diet, 2000 milllgrams (about 2 tsp) or less per day. So far it's doable but has turned my cooking, grocery shopping and eating upside down. I read labels like a madman and my taste has changed to the point now I can taste salt levels in most foods more than previously. The sodium levels in commercial breads are high, and don't get me started on canned soups and veg.

However, this restriction has torpedoed my consumption of my favorite ethnic foods: Thai / Chinese, and Mexican. Sodium levels in fish and soy sauces, for example, are sky-high: 1730 mg per T, 1005 mg per T, respectively. Even low sodium soy sauce is still high in salt.

What methods or ingredients have others here used to cook tasty Asian and Mexican meals without high levels of sodium? (Yep, already use citrus juices.) I've already checked this Chow low sodium thread: http://www.chowhound.com/topics/31794...

and this one as well:


I'm specifically interested in techniques or suggestions for Asian / Mexican dishes.

I use potassium chloride (NoSalt brand) salt substitute, which works fine when it's dissolved in soups or stews, but sprinkled on anything, it leaves me with a bitter aftertaste. Worcestershire sauce has been a God-send, and I've finally found a flour tortilla that has only 130 mg sodium per.

I've tried Mrs. Dash herb mixes, but they taste like floor sweepings to me. (I haven't tried Penzey's yet.) However, on amazon.com I found a low/no sodium powdered chicken boullion that's not bad: Bernard's Low Sodium Chicken Soup & Gravy Base. IIRC, only 6 mg sodium per 8 oz serving prepared. I see Minor's has also introduced low sodium chicken, beef and vegetable bases, so I'll be trying those.

Or is my only alternative to restrict my consumption of these foods to one or two bites?

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