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    You are in: Home / Recipes / Cashew Ginger Sauce Recipe
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    Cashew Ginger Sauce

    Average Rating:

    3 Total Reviews

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    • on May 30, 2008

      Sorry, forgot to put in my review! This was a quick and delightful dressing/sauce. I served it over roasted eggplant for a ladies lunch and everyone asked for the recipe. Wish I could say it was my own but had to direct all ladies to Zaar/Sharon. We had quite a bit of sauce left over and the kids used it for dipping chicken nuggets that evening. Unusual use but shows how versitile this recipe is!

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    • on July 07, 2007

      An excellent sauce, easy & quick. I first pureed the ginger (peeled and cut into coins) with the water, then strained & squeezed the solids to get all the liquid. I used rice vinegar and brown sugar, and added toasted sesame oil. I made this probably 20 years ago, from the 1977 version of Moosewood. It called for more liquid, either water or milk. I definitely opt for the water. I used it on a sort of spicy teriyaki-type chicken, served with rice. I'll definitely be making this again, as several of my foodie friends are ginger freaks.

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    • on November 11, 2002

      A very tasty sauce, this is really quick and simple to make. It is a very thick mixture, not what you would use to cook in a dish, but more to use as a dressing or on the side.

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    Nutritional Facts for Cashew Ginger Sauce

    Serving Size: 1 (604 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 665.6
    Calories from Fat 457
    Total Fat 50.8 g
    Saturated Fat 10.0 g
    Cholesterol 0.0 mg
    Sodium 1572.2 mg
    Total Carbohydrate 44.1 g
    Dietary Fiber 3.4 g
    Sugars 12.6 g
    Protein 17.6 g

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