Ingredients
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
Description
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.
Martha Stewart
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