Traditional recipes

Fresh Coriander Salad Dressing recipe

Fresh Coriander Salad Dressing recipe

  • Recipes
  • Dish type
  • Salad

I love this salad dressing that came about by accident when I was just messing around. I serve it with a salad of avocado, tomato, red onion and lettuce.

64 people made this

IngredientsServes: 10

  • 2 small cloves garlic, peeled
  • 1 teaspoon freshly grated ginger
  • 1 small green chilli pepper
  • 30g fresh coriander leaves
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 4 tablespoons olive oil

MethodPrep:20min ›Ready in:20min

  1. Add garlic, ginger, chilli pepper, coriander leaves, salt, lemon juice and honey into a blender or food processor and blend. Gradually add olive oil.
  2. Pour over a salad of lettuce, avocado, tomato and red onion. Store any leftover dressing in an air tight container in the fridge.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Lovely dressing!Really adds great flavour to the salad! I put in a few tomatoes,redish, pine nuts and gurkens as well.-17 Jan 2015

I used it as a dressing on some cooked chicken and made delicious wraps.-14 Apr 2017


Fresh Strawberry Vinaigrette

I'm sitting outdoors writing this, which means one thing - the seemingly endless winter is finally coming to an end. Peak strawberry season is about to hit here. I'm already finding little baskets piled high with the sweet berries at the markets. It's the perfect time to make fresh strawberry vinaigrette!

You can even convince 'not-salad-people' to love salads with this delicious vinaigrette that is bursting at the seams with fresh strawberry flavour. And it's healthy too! It's made of a simple combination of fresh strawberries, white wine vinegar, extra virgin olive oil, honey, and freshly ground black pepper.

It's important to use nice, sweet strawberries since they are the flavour highlight. And I used a beautiful, creamy honey from Canadian bees. You will notice a major difference in your results depending on the quality of ingredients you use. Especially in a recipe with fewer ingredients.

Because we are working with fresh, raw berries here, I would recommend making this vinaigrette the day of or day before you need it.

I used this:

Check it out on my poached salmon salad! You'd be surprised at how lovely the strawberry flavour was with the tender fish. It is the perfect summer salad.

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Gado gado recipe

Gado gado is an Indonesian salad with warm potatoes, green beans, beansprouts and peanut-coconut dressing. What's not to like?

Recipe from The Green Roasting Tin by Rukmini Iyer. Published by Square Peg.

Ingredients

  • 1 kg Charlotte potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 240 g green beans
  • 300 g beansprouts
  • 1 handful fresh coriander, to serve
  • 2.2 lbs Charlotte potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 8.5 oz green beans
  • 10.6 oz beansprouts
  • 1 handful fresh coriander, to serve
  • 2.2 lbs Charlotte potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 8.5 oz green beans
  • 10.6 oz beansprouts
  • 1 handful fresh coriander, to serve
  • 50 g crunchy peanut butter
  • 80 ml coconut milk
  • 30 ml lime juice
  • 1.5 tbsp soy sauce
  • 1 fresh red chilli, grated
  • 2.5 cm/1 inch ginger, grated
  • 1.8 oz crunchy peanut butter
  • 2.8 fl oz coconut milk
  • 1.1 fl oz lime juice
  • 1.5 tbsp soy sauce
  • 1 fresh red chilli, grated
  • 2.5 cm/1 inch ginger, grated
  • 1.8 oz crunchy peanut butter
  • 0.3 cup coconut milk
  • 0.1 cup lime juice
  • 1.5 tbsp soy sauce
  • 1 fresh red chilli, grated
  • 2.5 cm/1 inch ginger, grated

Details

  • Cuisine: Indonesian
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 2

Step-by-step

  1. Preheat the oven to 180°C fan/360°F/gas mark 6.
  2. Mix the potatoes in a roasting tin with the oil and salt, then transfer to the oven and cook for 40 minutes.
  3. Meanwhile, mix together all the ingredients for the dressing. Depending on your brand of peanut butter, you may need to add a little more coconut milk so you have a thick, spoonable consistency. Taste and adjust the seasoning as needed.
  4. Once the potatoes have cooked for 40 minutes, add the green beans and beansprouts. Add a splash more oil if needed, then return to the oven for a further 20 minutes.
  5. Once they&rsquore cooked, remove from the oven and sprinkle the potatoes and vegetables with the coriander and serve warm or at room temperature, with the dressing alongside.

Note: Check the seasoning of the dressing by putting a little bit on a cooked potato, and tasting. Add more soy sauce to the rest of the dressing as needed.

This recipe is from The Green Roasting Tin by Rukmini Iyer. Published by Square Peg. Photography by David Loftus.

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Honey Mustard Dressing

Kiersten Hickman/Eat This, Not That!

To be honest with you, this honey mustard dressing works really well as a thick salad dressing and a healthy dipping sauce. If you find the dijon mustard to be overpowering, you can always add more honey to it to sweeten up. So make sure to give it a taste and see if it's to your liking!

In order to make this dressing, whisk together the ingredients in a medium-sized bowl. Store this dressing in the fridge for up to two weeks.

Ingredients:

  • 1/4 cup dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup plain Greek yogurt
  • 3-4 Tbsp. honey
  • 1 lemon, freshly squeezed
  • 1/2 tsp. salt
  • Dash of pepper

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    Vegan Cilantro Lime Dressing

    Hello, my friends, this is Michelle, I took a little over a week off from blogging and I missed you all. I spent some quality time with family, got a lot of personal business done, helped my daughter Devannah as she gets ready to go back to University, helped her photographed some of the recipes for our cookbook. One of the recipes that I made for my hubby was this easy cilantro lime dressing, it was a hit served with salad.

    There are hardly any store-bought salad dressings that can compare to homemade versions, nothing beats the fresh-tasting ingredients. This creamy cilantro lime dressing is loaded with fresh lime, garlic, and cilantro it will definitely boost the taste of any salad.

    It is similar to the dressing on my Vegan Southwestern Salad with Avocado Dressing Recipe, except this time I didn’t add the avocado.


    Quinoa and Black Bean Salad with Citrus-Coriander Dressing

    • alcohol-free
    • egg-free
    • dairy-free
    • fish-free
    • peanut-free
    • vegetarian
    • shellfish-free
    • pork-free
    • pescatarian
    • balanced
    • gluten-free
    • tree-nut-free
    • high-fiber
    • soy-free
    • wheat-free
    • red-meat-free
    • Calories 276
    • Fat 11.1 g (17.1%)
    • Saturated 1.5 g (7.6%)
    • Carbs 37.1 g (12.4%)
    • Fiber 7.6 g (30.3%)
    • Sugars 6.4 g
    • Protein 8.6 g (17.1%)
    • Sodium 199.8 mg (8.3%)

    Ingredients

    uncooked quinoa (any color), rinsed and drained

    coriander seeds, toasted and lightly crushed

    Freshly ground black pepper

    (or 1 can) cooked black beans, rinsed and drained

    small red onion, thinly sliced

    Instructions

    Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.

    Prepare oranges while quinoa is cooling. Finely grate the zest of one orange and set aside. Supreme both oranges, reserving the juice (squeeze the orange membranes after segmenting), and set aside.

    In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander seeds, salt, a few cracks of pepper, and chopped cilantro. Adjust seasonings if desired.

    Place quinoa, black beans, onion, and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.


    Chickpeas with Cilantro-Lime Dressing

    This post may contain affiliate links. Please read my disclosure policy.

    I need to be better at remembering this: every March, when I fall into a cooking rut and find myself eating the same thing — beans! — over and over again, the best way to find a little inspiration is to get out. Anywhere: restaurants, a friend’s house, or even, well, the grocery store.

    I have mentioned the Honest Weight Food Co-op before — it’s where I stock up on all of my muesli ingredients — and while I typically give their bulk food section the most attention, I’ve recently discovered their prepared-food aisle, a battery of salads and slaws, grains and legumes, vegetables and fruits, tofu and curries, an array of textures and colors, each clamshell as enticing as the next.

    After a week of eating beans morning, noon, and night, I made the trek to HW only to return with, well, more beans! Or sort of: a simple chickpea-and-onion salad tossed in a cilantro-lime dressing.

    In this in-between season of foods, when the comforts of winter have lost some of their appeal yet spring fare still feels months away, this salad couldn’t have tasted more refreshing. And because the salad barely made it through my front door, and I immediately wanted more, I made a batch of the dressing to ensure I could eat cilantro-lime chickpeas morning, noon and night.


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    This was a great recipe, but my experience with Japanese-style dishes is that their simplicity can leave you wanting more. A few additions really helped to make this an excellent dish. First, I added lemongrass to the chicken marinade to give it some zest and an appropriate Asian flavor. Second, I added some shitake mushrooms and asparagus to the vegetable mix. Finally, I used the chicken marinade and added it to the sauce, being dill agent to cook it thoroughly to remove any bacteria. I will definitely make this again!

    I might skip the vinegar and go for mirin, or maybe shaohsing next time. I tried this recently, using the vinegar, and agreed that it was a little bit on the sour side.

    This is a light, delicious recipe. My husband really loved it. The sauce was tangy from the vinegar, but we really liked it--it's a matter of taste. If you're concerned about it, increase the broth and decrease the vinegar in the sauce.

    A nice light, delicate-flavored dish. I actually served this dish hot (didn't rinse the noodles and the chicken was hot off the grill). I used extra broth in the dressing and didn't find it at all vinegary. Also, I was out of parsley, so I used cilantro only and threw in half a fresh jalapeno I had kicking around. Everyone liked it. Not spectacular, but certainly solid.

    I was really looking forward to this meal, and unfortunately I was disappointed by the outcome. I found it to have a very strong vinegar taste.

    This wasn't bad. I used steak instead of chicken, and added chile paste both to the marinating meat and to the dressing, as well as a dash of soy sauce and a few fresh basil leaves to the dressing. I also added some pre-fried tofu puffs, cut into strips, to the final product. My main complaint is that the dressing to noodle ratio is off--I needed to use about half as many noodles as called for in order to 1) have enough dressing to coat them, and 2) not have enough to serve 10 people. A pleasant, not stellar, but easy-enough dish.

    Excellent, healthy and so easy to make! Since it was a cool evening, I served it hot by making stir-fried yaki-soba noodles (usually in the refrigerator section where asian & vegetarian products are sold), mixed in the bean sprouts, and topped it with the chicken then sprinked green onions & drizzled the dressing over the top. I also substituted sesame oil for the vegetable oil. This dish has tons of flavor & is low-fat. I couldn't ask for anything more!

    Excellent. Light, great flavor, quick to prepare. I'm thinking about making it with shrimp next time. It's sure to become a regular component of our summer menu.

    This is a wonderful summer dish! I've taken to making it at least once a week, sometimes substituting grilled tuna or beef sirloin for the chicken. I recommend using sesame oil in place of the vegetable oil to give a more "oriental" flavor. i also include grated carrots (with the onions and bean sprouts) as "add-ins" to give the dish more color and texture.

    This is a wonderful, light and easy dish. I opted, however, to use linguine noodles tossed with toasted sesame oil in place of the udon noodles. I also used julienned cucumber in place of the bean sprouts and I also topped it with chopped dry-roasted peanuts. I have served it often to rave reviews.

    This was really good. A lot of flavor but not an over kill. I used fresh soba noodles to cut down on the prep time. My family gave it a thumbs up.


    Preheat the grill to a hot setting.

    Season the beef with salt and freshly ground black pepper. Heat a large frying pan and sear the beef over high heat until it is cooked but still pink. This will take about 2 minutes each side, depending on thickness. Set aside at room temperature.

    Grill the tortillas for about 5 minutes, or until they are crispy. Set aside to cool.

    Meanwhile, make the dressing by combining all the ingredients in a small bowl.

    Thinly slice the beef and arrange it on the spinach leaves. Spoon over the dressing and serve with the warm tortilla wedges.