My neighbor asked this past weekend for the recipe for my Ginger Cilantro Sauce to serve with grilled chicken. It's not mine, but from the July issue of Real Simple Magazine. The recipe is shown in the magazine as a dip for shrimp - that works too. In fact this sauce/dip would be good on so many things; shrimp, chicken, fish, beef, and even vegies. So go ahead and make some for dinner soon - all you need is a small bunch of cilantro (stems discarded), 1/4 cup peeled and sliced ginger, 1/4 cup canola oil, 1 teaspoon soy sauce (light soy or tamari works as well), 2 Tablespoons rice vinegar. Puree all this up in a blender or food processor and you get a great sauce that will keep several days refrigerated. Enjoy!
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