Under 30 Minutes
Asian Cilantro Sauce
Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.
- 2 cups loosely packed fresh cilantro leaves
- 2 tablespoons canola oil
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Pinch of crushed red pepper
In blender, puree ingredients until smooth.
SourceEveryday Food, July/August 2003