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Cilantro-Sesame Dressing

If you're a cilantro lover, you could find yourself using this everywhere -- on sandwiches, spread over seared tofu or grilled fish and definitely with grilled or steamed vegetables, such as eggplant and zucchini. It works amazingly well as a dip for vegetables or a spread for sesame crackers. Toss it with slivered cabbage for an unusual slaw. It will keep, refrigerated, for about one week.

Courses: Salads

Recipe Ingredients

4 oz 113gSilken or soft tofu - well drained
1/2   Jalapeño - seeded, chopped
  Zest and juice of 1/2 large lime
3 tablespoons 45mlSour cream
1 teaspoon 5mlRoasted sesame oil
1/2 cup 8g / 0.3ozFresh cilantro leaves - coarsely chopped
1   Green onion, white and 1" green - sliced
  Salt - to taste
  Freshly-ground white pepper - to taste
2 teaspoons 10mlSnipped chives

Recipe Instructions

Combine tofu, jalapeño, lime zest and juice, sour cream and oil in small food processor and puree until smooth, stopping several times to scrape down sides. Add cilantro and green onion and puree just enough to make a flecked pale green sauce. Taste and season with salt and pepper. Scrape into serving bowl and sprinkle with chives.

This recipe yields 3/4 cup.

Each tablespoon: 25 calories; 28 mg sodium; 1 mg cholesterol; 2 grams fat; 1 gram carbohydrates; 2 grams protein; 0.06 gram fiber.

The Los Angeles Times, 07-12-2000


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