Prep 10 mins
Cook 3 mins
This is good on cooked rice, steamed broccoli, or baked eggplant slices. It is also a good accompaniment to curries and stuffed cabbage. I got this from Moosewood Cookbook.
- 473.18 ml toasted cashews
- 236.59 ml water
- 29.58 ml minced fresh ginger
- 14.79 ml soy sauce
- 14.79 ml honey or 14.79 ml sugar
- 34.50 ml cider vinegar
- 2.46 ml salt
- cayenne, to taste
- Puree everything together in blender.
- When it is as smooth as you like it, transfer to tightly lidded container and refrigerate.
- Heat gently before serving.
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!
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.
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.