Monday, June 7, 2010

Ginger Cilantro Dip


2 small bunches of cilantro, thick stems discarded

1/2 cup peeled and sliced ginger

1/2 cup canola oil

3 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons sesame oil


In a blender, puree cilantro, ginger, canola oil, rice vinegar, low-sodium soy sauce, and sesame oil.  Serve with cooked shrimp.

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