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Asian Cilantro Sauce

19

This sauce is the perfect accompaniment to grilled fish, chicken, or meat.

  • Prep:
  • Total Time:
  • Yield: Makes 1/2 cup

Source: Everyday Food, July/August 2003

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. In blender, puree ingredients until smooth.

Cook's Notes

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 3 days.

Reviews Add a comment

  • Niconomicon
    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.
    Reply
  • Tapir
    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.
    Reply
  • Tapir
    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.
    Reply