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Gingery Cilantro Dip

Photo: Rob Howard; Styling: Marcus Hay
Yield Makes 6 to 8 servings

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

Nutrition Information

  • calories 183
  • caloriesfromfat 98 %
  • protein 0 g
  • carbohydrate 1 g
  • sugars 0 g
  • fiber 0 g
  • fat 20 g
  • satfat 2 g
  • sodium 131 mg
  • cholesterol 0 mg

How to Make It

  1. In a blender, puree cilantro, ginger, canola oil, rice vinegar, low-sodium soy sauce, and sesame oil.

    Serve with cooked shrimp.