Cilantro, Ginger & Coconut Oil Sauce Recipe
This sauce is inspired by the sauce that comes with the chinese dish, cold ginger chicken. That sauce is magical, and is the grandmother to this sauce I’m about to share with you here.
Words that come to mind when I think of this cilantro coconut oil sauce recipe:
- Oomph (as in it adds oomph to every food you have the luxury of dribbling it on)
- Digestive support (because of the ginger and cilantro)
- Versatile (not that I’ve tested it in this way, but I believe you can eat it with almost anything savory)
Cilantro Ginger & Coconut Oil Sauce Recipe Ingredients
- 1 cup finely chopped cilantro
- 3 Tbsp grated ginger
- 4 Tbsp coconut oil
- 4 Tbsp olive oil
- 1.5-2tsp fine kosher salt (adjust to taste)
Instructions
Mix the cilantro, ginger, and oils.
Mix in salt in increments, tasting along the way so that you can stop adding salt when it’s to your liking.
Cilantro Ginger & Coconut Oil Sauce Recipe Notes & Random Research
Store this sauce covered in the icebox (refrigerator). It will keep for 5-8 days, though it will solidify due to the coconut oil.
Coconut oil is a major component of this recipe, and I included it for it’s taste, but as you may have noticed, the world has gone crazy for coconut oil in recent years. It has medium chain triglycerides (MCTs), which according to healthline.com:
- may aid in weight loss
- may serve as a quick and long-lasting source of energy
- might reduce hunger
Cilantro, at least in Hawaiʻi, is also known as chinese parsley. It’s a relative to the parsley plant and has a similar enough look that people often confuse the two.
Coriander seeds come from the same plant as cilantro. The entire plant is edible, and it’s use dates back to ancient times as evident by the coriander seeds found in ancient egyptian tombs.
When making this recipe you’ll want to include much of the stems, not just the leaves. The stems have much flavor so don’t dismiss them as lesser than the leaves. Just make sure to wash the entire plant well (as you should be doing with all produce) and chop finely. So much more cost effective and easier on you to include the stems to than try and bulk out this recipe with only leaves.
