Gingery Cilantro Dip
Serves 6|
Hands-On Time:
10m
|
Total Time:
10m
Ingredients
- 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
Directions
- In a blender, puree cilantro, ginger, canola oil, rice vinegar, low-sodium soy sauce, and sesame oil.
- Serve with cooked shrimp.
Nutritional Information
- Per Serving
- Calories 183Calories From Fat 98%
- Protein 0g
- Carbohydrate 1g
- Sugar 0g
- Fiber 0g
- Fat 20g
- Sat Fat 2g
- Sodium 131mg
- Cholesterol 0mg
What does this mean? See Nutrition 101.
Quick Tip
Keep unpeeled ginger in a sealed plastic bag in the refrigerator for up to 3 weeks.
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