Title: Spicy Ginger Sauce (For Pasta)
Categories: Entree Sauce Pasta Vegan Lowfat
Yield: 6 Servings

3	tb	Vegetable oil
3	tb	Rice vinegar
1 1/2	tb	Low-sodium soy sauce
1	tb	Oriental sesame oil
2	ts	Minced peeled fresh ginger
2		Garlic cloves, minced
1	ts	Sugar
1/4	ts	Dried crushed red pepper
2		Green onions, thinly sliced
1		Carrot, peeled, shredded
1/2		Cucumber - peeled, seeded, chopped
1/4	c	Chopped fresh cilantro

[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.]

Whisk all ingredients to blend in large bowl. Refrigerate.

Richard Sax & Marie Simmons, "Bon Appetit", September 1991 Typed by Karen Mintzias

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