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Under 30 Minutes

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: 10 mins
    total time: 10 mins
  • yield: Makes 1/2 cup

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Ingredients

  • 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

Directions

  1. Step 1

    In blender, puree ingredients until smooth.

Source
Everyday Food, July/August 2003

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Reviews (3)

  • 7 May, 2009

    You are so right Tapir. I don't use canola oil and when I make this, I will use grape seed oil. However, I believe safflower oil is also unhealthy. Monsanto is horrible.

  • 26 Aug, 2008

    I wouldn't use canola oil as it is genetically modified by swindler Monsanto/Phillip Morris. Canola moil was never meant for human consumption anyway. if you want bland flavor use safflower oil or grape seed otherwise try toasted sesame oil or a nut oil.

  • 26 Aug, 2008

    I wouldn't use canola oil as it is genetically modified by swindler Monsanto/Phillip Morris. Canola moil was never meant for human consumption anyway. if you want bland flavor use safflower oil or grape seed otherwise try toasted sesame oil or a nut oil.