Servings: Makes 2 1/4 cups
Ingredients 2 cloves garlic1 (1-inch) piece fresh ginger , peeled1/4 cup rice wine vinegar1/4 cup cider vinegar1/4 cup tahini2 tablespoons soy sauce2 teaspoons honey1/2 teaspoon freshly ground black pepper1/4 teaspoon salt1 cup canola oil2 tablespoons toasted sesame oil1/4 cup chopped fresh cilantro
In a food processor with metal blade attached, mince garlic and ginger. Add rice wine and cider vinegars, tahini, soy sauce, honey, pepper and salt. Process until smooth. With motor running, slowly drizzle in canola and sesame oils. Stir in cilantro. Cover and refrigerate until serving, up to 1 week. Stir before using.