Asian Cilantro Sauce


Makes 1/2 cup

  • 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


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.

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