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Title: Spicy Ginger Sauce (For Pasta)
Categories: Entree Sauce Pasta Vegan Lowfat
Yield: 6 Servings
3 | tb | Vegetable oil |
3 | tb | Rice vinegar |
1 1/2 | tb | Low-sodium soy sauce |
1 | tb | Oriental sesame oil |
2 | ts | Minced peeled fresh ginger |
2 | Garlic cloves, minced | |
1 | ts | Sugar |
1/4 | ts | Dried crushed red pepper |
2 | Green onions, thinly sliced | |
1 | Carrot, peeled, shredded | |
1/2 | Cucumber - peeled, seeded, chopped | |
1/4 | c | Chopped fresh cilantro |
[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.]
Whisk all ingredients to blend in large bowl. Refrigerate.
Richard Sax & Marie Simmons, "Bon Appetit", September 1991 Typed by Karen Mintzias
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