Features of green coriander
This beautiful herb goes well with any spice. Its taste adorns the finished dish. Do not confuse cilantro and coriander. These are parts of the same plant, but in our case we will talk specifically about recipes with cilantro. That is, the green part of the plant with the well-known name coriander is taken. Typically, cilantro leaves are used fresh. It is not subjected to heat treatment to preserve the subtle aroma of the spice. At the same time, its ability to promote better absorption of heavy foods is preserved.
Cilantro, dried or fresh, is used to prepare almost the entire range of culinary dishes. These are salads, appetizers, soups, hot dishes and even side dishes. It is added to Borodino bread and dessert or savory pastries.
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Cottage cheese with cilantro and garlic
This is a simple appetizer that is easy to whip up. It can be eaten as an unsweetened curd mass, or can be used as a spread for sandwiches. The higher the fat content of the cottage cheese, the tastier the snack will be.
More often in cooking, cottage cheese with a 9% fat content is used, this is the so-called “golden mean”. To prepare you will need:
- Place cottage cheese in a bowl and stir with sour cream. Finely chop the greens and garlic.
- Mix all ingredients. This can be done with a regular spoon. But you can use a blender to obtain a more homogeneous mass.
- Dry the bread lightly in a toaster or fry in a frying pan with vegetable oil.
- When the pieces have cooled, spread the cottage cheese with cilantro and garlic on the bread.
- Garnish with herbs or thin slices of lemon and serve.
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Salad with eggplant and cilantro
What you will need:
- one eggplant;
- three medium tomatoes;
- cilantro;
- garlic clove;
- 30 g corn starch;
- vegetable oil;
- a teaspoon of soy sauce;
- salt.
Preparing the salad:
Eggplant salad with cilantro takes about twenty minutes to prepare.
Beetroot with cilantro and garlic
Another quick to prepare appetizer. It is prepared from products that are almost always available at home. The only difficulty is preparing the beets in advance.
It can be boiled or baked in the oven. Roasted beets have a richer and sweeter taste. Therefore, if you have an oven, this option is preferable.
It is better to bake beets by first wrapping them in foil. The oven should be preheated to 190–200 degrees. The beets take about an hour and a half to prepare. To prepare the snack you will need:
- 2-3 small beets, a large bunch of cilantro;
- 50 g walnuts, 1–2 cloves of garlic;
- olive oil, 1 tsp. without granulated sugar top;
- 1 tsp balsamic vinegar (or a few drops of lemon juice).
- Peel the finished baked beets and cut into small cubes.
- Coarsely chop the coriander leaves. Chop the garlic.
- Prepare the dressing by mixing olive oil, balsamic vinegar, salt and sugar.
- Place all ingredients in a salad bowl. Pour over the dressing and sprinkle chopped nuts on top.
The same salad can be prepared in another version. You should use vegetable oil and not sour cream. And remove the balsamic vinegar from the recipe. It also turns out very tasty.
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. Tomato salad with cilantro and onions, recipes with photos
- Recipes
- Special food
- Lenten dishes
I always look forward to summer so I can enjoy my favorite salad, which has only three main ingredients. The main one is tomato, probably my favorite vegetable (oh, sorry, now it’s a fruit). Tomato salad, even just with salt and vegetable oil, is already an independent and very tasty dish. Cilantro, also known as coriander, also known as bedbug, also known as Chinese parsley, and who knows how many other names this wonderful herb has! Don't you love her? Well, I didn't like it either. “It smells like bugs, stinky grass” and all that... But somewhere in my memory the story of my friend, who didn’t like, didn’t like cilantro, stuck tenaciously, and then suddenly realized that without this bright aroma it didn’t taste good to her. So I decided to conduct such an experiment on myself, and at the same time I took my unsuspecting loved ones into my company. So what do you think? Events unfolded in approximately the same scenario as my friend’s. Now everyone in my family eats cilantro - the herb of youth, beauty and longevity. Well, the third component, onions, will add spiciness, taste and benefits to any dish.
for registration
– 2 cherry tomatoes – a pinch of sesame seeds
- water, vinegar and sugar in arbitrary proportions for pickling onions, if you want to pickle them
- Difficulty:
minimal. - Cooking time:
15 minutes. - Preparation
I decided to pickle the onion, although this is not necessary, especially if it is not spicy. I cut it into rings. Placed it in a bowl, sprinkling it with sugar.
I splashed some vinegar essence (about half a teaspoon) and poured boiling water over it. I cut the tomato. I washed the cilantro, dried it and also cut it.
I drained the mirinade from the onion, cooled it under running cold water and combined it with tomatoes and cilantro.
Added salt, poured oil, stirred.
Topped with halved cherry tomatoes and sesame seeds.
Green tomatoes with cilantro
Most housewives treat dishes prepared from green, unripe tomatoes with some distrust. But in vain. You can make a very flavorful spicy snack from them.
And the guests will definitely like it. The main thing is to choose tomatoes that have already reached technical ripeness. However, they should not be in the reddening stage.
- one kilogram of fleshy green tomatoes;
- 3 tbsp. vegetable oil, a bunch of cilantro;
- bunch of parsley, 1 tbsp. salt, 2 tbsp. without top sugar;
- 2 tbsp. 9% vinegar, a small head of garlic;
- 1 capsicum.
- Cut the tomatoes into thin slices and place in a glass or enamel bowl.
- Chop the cilantro, parsley, capsicum and garlic and add to the tomatoes.
- Mix vegetable oil, salt, sugar, vinegar and pour the resulting mixture over vegetables and herbs.
- Mix the contents and place the finished snack in the refrigerator overnight.
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Cilantro or coriander is a specific spice, and most people do not like its taste at all. However, I would like to note its underestimation and prejudices, because it is revealed when the ingredients in dishes are correctly selected and it is often impossible to imagine some dishes of Oriental and Asian cuisine without it. FoxTime has put together three simple salad recipes that are easy to prepare with these spicy greens.
Thai basil and cilantro salad
Photo / Roberto Caruso / Chatelaine
This warm salad of hot dressing and vegetables will be an unusual addition to the table. Its preparation does not take much time.
To prepare you will need the following ingredients:
- 6 pieces of mini cucumbers, which need to be thinly sliced (you can use regular cucumbers) - 1 medium red onion, which also needs to be cut thinly - 150 grams of carrots, which need to be cut into strips - 1/5 cup of rice vinegar (you can use table vinegar 9 %) - 3 tablespoons of cane sugar - half a teaspoon of salt - two tablespoons of vegetable oil - 50 grams of purple/red basil leaves, which need to be torn - 30 grams of cilantro leaves - 1 red chili pepper, thinly cut into rings
So, first we prepare the vegetables, thinly slice and mix in a bowl: cucumbers, onions and carrots. Next, bring the vinegar to a boil in a saucepan, put it on medium heat, then add sugar, salt and sunflower oil to it, mix everything until dissolved, then put some of the chili pepper there and stir for 1 minute. Then carefully pour this dressing into the bowl with the vegetables, add the remaining chili pepper. We put in the torn greens, which had to be previously separated from the stems, mix everything a little, and put it on a serving plate.
Bean salad with cilantro
Photo / Erik Putz / Chatelaine
This hearty salad made from a mixture of green beans and beans is a perfect dinner replacement and will also be an excellent alternative to meat protein. If desired, you can add some walnuts.
To prepare you will need the following ingredients:
- half a can of canned white beans, without water / rinsed - half a can of canned red beans, without water / rinsed - 300 grams of frozen green beans - two spoons of olive oil - 25 grams of butter - 1 teaspoon of soy sauce - 2 cloves of garlic - 1 a teaspoon of ready-made Dijon mustard (ready-made yellow mustard) - 1 teaspoon granulated sugar - a little salt to taste - a little black pepper - 30 grams of finely chopped cilantro
Fry freshly frozen beans in oil with one clove of garlic, passed through a press. Then add sugar and a spoonful of soy sauce, caramelize the beans a little, and set aside. Mix the canned beans in a bowl, add mustard, olive oil and the remaining ingredients, including fresh garlic, passed through a press. Then add the fried beans and mix everything again. Then put it in the refrigerator for an hour and then you can serve it at the table.
Chimichurri Fried Potato Salad
Photo / Roberto Caruso / Chatelaine
An unusual vegetarian warm salad of fried potatoes and herbs, which to many will seem like just potatoes with herbs, but in fact it is a completely satisfying and tasty dish. In principle, it can also be used as a side dish.
To prepare you will need the following ingredients:
- 50 grams of green onions - 3 medium potatoes, cut into slices with skin on - one tablespoon of olive oil - a little salt - 4 cloves of garlic, pressed - 1 teaspoon of cane sugar - a little sweet paprika - a little black pepper - a little dry oregano - fresh parsley leaves - fresh cilantro leaves
Preheat the grill according to the instructions and set the temperature to medium. Take a large bowl and toss the potato wedges with salt, sugar, olive oil, dried oregano, paprika and pepper. Next, fry the potato wedges on both sides until they become soft but do not fall apart. Then set the fried potatoes aside and lightly fry the green onions, which must be cut into medium feathers in advance. After frying, remove the onion and place it in a clean bowl, and add the slightly cooled fried potatoes there. For clean fresh parsley and cilantro, separate the branches from the leaves and place the leaves in a bowl. Add garlic, passed through a press, to the same bowl and mix everything carefully. Add a little salt to taste and you can serve the salad.
Photo preview / Roberto Caruso / Chatelaine
Lobiani with cilantro
What kitchen would be complete without savory pastries, which are served as a snack! Lobiani is a flatbread with beans and cilantro. Almost no oriental cuisine feast is complete without it. To prepare you will need:
- 0.5 kg white beans (dry), 0.5 kg flour;
- egg, 0.2 liters of kefir, 0.1 kg of butter;
- one onion, a large bunch of cilantro;
- 15 g fresh yeast, 5 g granulated sugar;
- salt, pepper, vegetable oil.
- Place the beans, pre-soaked overnight, to cook in fresh water.
- While the beans are cooking, add the dough. Add yeast, sugar, salt and egg to kefir at room temperature. Mix everything and add flour in small portions. Knead the dough until smooth. Cover it with a napkin and leave it to rise in a warm place. The dough will need to be kneaded once or twice while rising.
- While the dough is resting, cut the onion into small cubes. Fry in a frying pan until transparent.
- Make a puree from the cooked beans. Season the beans with salt and mash into a homogeneous mass. In this case, use the broth in which it was cooked. Mix the resulting mass with butter, finely chopped cilantro and fried onions.
- Divide the finished dough into 8 equal balls. Roll each ball into a circle with a diameter of 15 centimeters. Place bean filling in the center of each flatbread and form a ball, gathering the edges of the dough to the top.
- Carefully, so that the cake does not tear, roll out each ball into a cake. First, you can carefully form a small cake with your hands. Then roll it out with a rolling pin to the desired thickness. There is no need to roll out thinly; the optimal thickness of the cake is approximately 1.5 cm.
- Fry each flatbread in a heated frying pan. On each side, 2-3 minutes in vegetable oil. Coat the flatbreads with butter.
Lobiani flatbreads are tasty and aromatic in any form.
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Recipe Salad with cilantro. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Cilantro Salad”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 69.5 kcal | 1684 kcal | 4.1% | 5.9% | 2423 g |
| Squirrels | 1 g | 76 g | 1.3% | 1.9% | 7600 g |
| Fats | 5.6 g | 56 g | 10% | 14.4% | 1000 g |
| Carbohydrates | 3.2 g | 219 g | 1.5% | 2.2% | 6844 g |
| Organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 1.3 g | 20 g | 6.5% | 9.4% | 1538 g |
| Water | 87.1 g | 2273 g | 3.8% | 5.5% | 2610 g |
| Ash | 1.151 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 116.8 mcg | 900 mcg | 13% | 18.7% | 771 g |
| alpha carotene | 1.501 mcg | ~ | |||
| beta carotene | 0.782 mg | 5 mg | 15.6% | 22.4% | 639 g |
| beta Cryptoxanthin | 8.424 mcg | ~ | |||
| Lutein + Zeaxanthin | 36.072 mcg | ~ | |||
| Vitamin B1, thiamine | 0.052 mg | 1.5 mg | 3.5% | 5% | 2885 g |
| Vitamin B2, riboflavin | 0.045 mg | 1.8 mg | 2.5% | 3.6% | 4000 g |
| Vitamin B4, choline | 6.36 mg | 500 mg | 1.3% | 1.9% | 7862 g |
| Vitamin B5, pantothenic | 0.256 mg | 5 mg | 5.1% | 7.3% | 1953 |
| Vitamin B6, pyridoxine | 0.103 mg | 2 mg | 5.2% | 7.5% | 1942 |
| Vitamin B9, folates | 11.248 mcg | 400 mcg | 2.8% | 4% | 3556 g |
| Vitamin C, ascorbic acid | 31.62 mg | 90 mg | 35.1% | 50.5% | 285 g |
| Vitamin E, alpha tocopherol, TE | 2.998 mg | 15 mg | 20% | 28.8% | 500 g |
| Vitamin H, biotin | 0.953 mcg | 50 mcg | 1.9% | 2.7% | 5247 g |
| Vitamin K, phylloquinone | 22 mcg | 120 mcg | 18.3% | 26.3% | 545 g |
| Vitamin RR, NE | 0.6024 mg | 20 mg | 3% | 4.3% | 3320 g |
| Niacin | 0.409 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 243.56 mg | 2500 mg | 9.7% | 14% | 1026 g |
| Calcium, Ca | 18.91 mg | 1000 mg | 1.9% | 2.7% | 5288 g |
| Silicon, Si | 16.436 mg | 30 mg | 54.8% | 78.8% | 183 g |
| Magnesium, Mg | 17.21 mg | 400 mg | 4.3% | 6.2% | 2324 g |
| Sodium, Na | 203.32 mg | 1300 mg | 15.6% | 22.4% | 639 g |
| Sera, S | 11.29 mg | 1000 mg | 1.1% | 1.6% | 8857 g |
| Phosphorus, P | 28.8 mg | 800 mg | 3.6% | 5.2% | 2778 g |
| Chlorine, Cl | 347.15 mg | 2300 mg | 15.1% | 21.7% | 663 g |
| Microelements | |||||
| Aluminium, Al | 177.7 mcg | ~ | |||
| Bor, B | 73.6 mcg | ~ | |||
| Vanadium, V | 0.32 mcg | ~ | |||
| Iron, Fe | 0.817 mg | 18 mg | 4.5% | 6.5% | 2203 g |
| Yod, I | 2.07 mcg | 150 mcg | 1.4% | 2% | 7246 g |
| Cobalt, Co | 4.229 mcg | 10 mcg | 42.3% | 60.9% | 236 g |
| Lithium, Li | 22.657 mcg | ~ | |||
| Manganese, Mn | 0.1546 mg | 2 mg | 7.7% | 11.1% | 1294 g |
| Copper, Cu | 106.95 mcg | 1000 mcg | 10.7% | 15.4% | 935 g |
| Molybdenum, Mo | 5.445 mcg | 70 mcg | 7.8% | 11.2% | 1286 g |
| Nickel, Ni | 8.452 mcg | ~ | |||
| Rubidium, Rb | 96.5 mcg | ~ | |||
| Selenium, Se | 0.361 mcg | 55 mcg | 0.7% | 1% | 15235 g |
| Fluorine, F | 16.68 mcg | 4000 mcg | 0.4% | 0.6% | 23981 g |
| Chromium, Cr | 4.76 mcg | 50 mcg | 9.5% | 13.7% | 1050 g |
| Zinc, Zn | 0.219 mg | 12 mg | 1.8% | 2.6% | 5479 g |
| Zirconium, Zr | 3.03 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.216 g | ~ | |||
| Mono- and disaccharides (sugars) | 3 g | max 100 g | |||
| Glucose (dextrose) | 1.398 g | ~ | |||
| Sucrose | 0.498 g | ~ | |||
| Fructose | 1.117 g | ~ | |||
| Essential amino acids | 0.168 g | ~ | |||
| Arginine* | 0.025 g | ~ | |||
| Valin | 0.023 g | ~ | |||
| Histidine* | 0.013 g | ~ | |||
| Isoleucine | 0.023 g | ~ | |||
| Leucine | 0.032 g | ~ | |||
| Lysine | 0.034 g | ~ | |||
| Methionine | 0.006 g | ~ | |||
| Methionine + Cysteine | 0.009 g | ~ | |||
| Threonine | 0.025 g | ~ | |||
| Tryptophan | 0.007 g | ~ | |||
| Phenylalanine | 0.022 g | ~ | |||
| Phenylalanine+Tyrosine | 0.044 g | ~ | |||
| Nonessential amino acids | 0.594 g | ~ | |||
| Alanin | 0.023 g | ~ | |||
| Aspartic acid | 0.099 g | ~ | |||
| Glycine | 0.019 g | ~ | |||
| Glutamic acid | 0.355 g | ~ | |||
| Proline | 0.016 g | ~ | |||
| Serin | 0.022 g | ~ | |||
| Tyrosine | 0.022 g | ~ | |||
| Cysteine | 0.005 g | ~ | |||
| Sterols (sterols) | |||||
| Phytosterols | 0.209 mg | ~ | |||
| Stigmasterol | 0.125 mg | ~ | |||
| beta sitosterol | 10.977 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.6 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.338 g | ~ | |||
| 18:0 Stearic | 0.223 g | ~ | |||
| 20:0 Arakhinovaya | 0.016 g | ~ | |||
| 22:0 Begenovaya | 0.038 g | ~ | |||
| Monounsaturated fatty acids | 1.308 g | min 16.8 g | 7.8% | 11.2% | |
| 18:1 Oleic (omega-9) | 1.302 g | ~ | |||
| Polyunsaturated fatty acids | 3.542 g | from 11.2 to 20.6 g | 31.6% | 45.5% | |
| 18:2 Linolevaya | 3.259 g | ~ | |||
| Omega-6 fatty acids | 3.3 g | from 4.7 to 16.8 g | 70.2% | 101% |
The energy value of Salad with Cilantro is 69.5 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Green oil
If you don’t have much time to cook, but you want to somehow diversify your already familiar dishes, you can prepare green oil. You can simply spread it on sandwiches. Or add to an already prepared dish, for example, to your favorite cutlet or meat.
All proportions in this recipe are relative. To prepare you will need:
- a pack of butter (about 180–200 g, room temperature);
- a few cloves of garlic (to taste);
- a bunch of cilantro, parsley, dill, you can add green basil;
- salt and ground black pepper to taste.
- Finely chop the herbs and garlic. Using a blender, mix the oil with the herbs and garlic. Add salt and pepper.
- Place the prepared green butter on cling film. Form into a bar and place in the refrigerator to harden.
Cut off a piece of butter as needed and add to your favorite dishes. Enjoy your meal! 5 dishes with cilantro recipes from chefs and housewives Link to main publication
This recipe is for those who don't like to spend a lot of time in the kitchen. The whole process will take you about 2 hours, and you don't need to stand over it. I'll tell you how to cook chicken stewed with herbs. …further Added by: Anton Soroka 03/21/2018
Those who are crazy about the aroma of fresh cilantro can prepare a delicious sour cream-based sauce for barbecue. It is ideal for any baked meat and chicken, making it more delicate in taste. …furtherAdded by: Prika 07/02/2019
This salad is perfect for a light snack on a hot day or will be a vitamin addition to lunch or dinner. It also goes great with poultry kebab! …further Added by: Oksana Gorshkova 05/18/2018
This popular green sauce can be made with fresh basil, parsley, cilantro, spinach, sorrel and other herbs. Today I’ll tell you about one of the variations on how to make cilantro pesto sauce. …further Added: Anton Soroka 03/05/2018
The sauce will help give any dish a special piquancy and rich taste. You can prepare it from available products. I’ll tell you a variation from Indian cuisine on how to prepare Raita sauce. …furtherAdded by: Anton Soroka 03/12/2018
Are you going to make cutlets? Check out this spicy and delicious recipe for chicken cutlets with green peppers. An excellent addition to buckwheat, rice or a side dish of potatoes. …further Added by: Anton Soroka 04/23/2018 Pages:
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Simple dishes with cilantro
Cilantro is an annual plant. It belongs to the genus Coriander. It belongs to the family of umbrella herbaceous plants.
It is popularly called cilantro, and its primary name is coriander or vegetable coriander. You can find a large selection of cilantro dishes with photos on our website and prepare them yourself, following the step-by-step recipe during cooking.
Cilantro is used as a seasoning in cooking. But it is also used in perfumery, in the production of cosmetics and soap making. An unripe plant has an unpleasant odor. After drying, cilantro loses its unpleasant odor and acquires a good aroma.
Cilantro spread throughout Europe a long time ago. It was originally grown in Ancient Rome, and then in other countries almost throughout the Earth. At first, coriander was considered a weed, but then its seeds and dried herbs began to be used in cooking.
What dishes do you add cilantro to? It is used as a seasoning for meat and fish dishes, and is sometimes added to salads and various stews.
In Russia, cilantro began to be used as a seasoning in the 18th century. They began to grow it in gardens. Cilantro has a stem 40 to 70 cm long.
It has a branch at the top. Dried cilantro is used as an additive in canned fish and meat, added to cheeses and sausages, liqueurs, pickles, marinades, and sauces. The simplest dishes with cilantro that you can prepare yourself: Borodino bread, marinades, sauces, gravies, salads and snacks.
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