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.

  • Prep:
  • Total Time:
  • Yield: Makes 1/2 cup
Asian Cilantro Sauce

Source: Everyday Food, July/August 2003


  • 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


  1. In blender, puree ingredients until smooth.


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