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This lively sauce, which takes just a few minutes to assemble, will lend piquancy to seafood and vegetables, in particular asparagus, broccoli, cauliflower, artichoke hearts, sugar peas, and bok choy.
Yield: Makes about 3/4 cup sauce
INGREDIENTS
- ¼ cup freshly squeezed lemon juice
- 3 tablespoons white wine vinegar
- 3 tablespoons Asian-style sesame oil
- 2 tablespoons minced cilantro
- 1 green onion (white part only), chopped
- Salt and freshly ground black pepper
- Dash of cayenne pepper
Directions
In a small bowl, stir together the lemon juice, vinegar, sesame oil, cilantro, and green onion.
Season with salt, black pepper, and cayenne pepper to taste, Cover and refrigerate until ready to serve, up to 5 days.
© 2005 Lou Seibert Pappas
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on 12 servings, and includes 1/4 teaspoon of added salt.
32kcal (2%)
2mg (0%)
3mg (4%)
1mcg RAE (0%)
12mg
1mg
0g
0g
0g
1g
0mg (0%)
49mg (2%)
0g (2%)
3g (5%)
0mg (0%)
FROM THE KITCHEN OF...
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