If you hate coriander you should probably keep scrolling..
I have a love affair with coriander right now so this fresh Thai salad with coriander dressing is Divine in my eyes! I already know the coriander dressing recipe will be on repeat this Summer as the flavours as so refreshing.
Coriander, also known as Cilantro, is not only delicious and refreshing but also super nourishing and nutritious. Coriander is known to assist with skin inflammation, skin disorders (such as eczema), stomach upsets including diarrhea, nausea and vomiting, mouth ulcers, allergies and bone health to name a few (an easy read here if you want to know more). Serve me up some of that!
I knew coriander was a nourishing herb but I had no idea it came with as many health benefits as it does. If only I could grow it at home! If anyone has fail-safe tips then please share away! As a girl who grew up on a market garden farm I was not blessed with a green thumb, especially when it comes to coriander!
I love re-creating authentic Thai flavours at home (this Thai-inspired stir-fry recipe is one of my favourites!) and this fresh Thai salad is just that. Fresh, delicious and the perfect accompaniment to your dinner. The coriander dressing recipe is just totally out of this World delicious, especially if you are a fan of coriander (haha maybe not so much if you don’t like coriander).
RECIPE VARIATIONS AND SUGGESSTIONS
- This recipe serves two people. My suggestion for serving would be to add salmon (or any oily fish) or tempeh baked/grilled with garlic, ginger and chilli. Delicious, fresh, clean and healthy.
- Feel free to go easy on the coriander if you feel like the recipe calls for more than you are comfortable with.
- If you are vegan you can switch out the fish sauce for a good quality vegan fish sauce made from fermented soy and salt (or just replace altogether with enough salt to balance the flavours).
- If you don’t like stevia you can substitute with coconut sugar.
- 2 cups mixed salad leaves (e.g. spinach, chard, kale etc)
- 6 cherry tomatoes, quartered
- 1/2 cup sliced cucumber (sliced into semi circles)
- 12 snow peas, sliced diagonally
- 1/2 medium sized carrot, peeled and thinly sliced
- 8 sprigs coriander, roughly chopped
- 1 tbsp peanuts, roughly chopped
- 8 sprigs of coriander, finely chopped
- 1 lime, juiced (approximately 2 tbsp of lime juice)
- 1 tsp avocado oil (or extra virgin olive oil)
- 2 tsp fish sauce/vegan fish sauce
- 1/2 tsp red chilli, chopped (dried or fresh)
- 1/2 tsp stevia
- 1 clove garlic, crushed
- 1 1x1cm cube ginger, finely grated/chopped (approximately 1 tsp)
- Wash and pat dry the salad mix and place in a large mixing bowl.
- Add to the salad mix the tomatoes, cucumber, snow peas, carrot and coriander and toss with your hands or tongs to mix.
- Place the salad on a serving dish and sprinkle the chopped peanuts on top. Set aside (in the fridge if possible) while making the dressing.
- To make the dressing, add all ingredients to a small mixing bowl and whisk until well combined.
- Drizzle half of the dressing over the salad and leave the remaining half to serve along side your meal.
- Serve with baked/grilled salmon, oily fish or tempeh seasoned with garlic, ginger and chilli.
The dressing would also be amazing served atop of this mango and feta Summer salad.
Are you a lover or a hater of coriander? I’m hoping you love it if you read to the end!