Best Cilantro And Mint Salad Recipes

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CORN AND SCALLION SALAD WITH CILANTRO-MINT DRESSING



Corn and Scallion Salad with Cilantro-Mint Dressing image

"Farmer's cheese has a nice creamy flavor. If you can't find it, sub in feta or ricotta salata," says Bobby.

Provided by Bobby Flay

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 cup fresh mint leaves, plus more for garnish
1/4 cup fresh cilantro or parsley leaves
1/4 cup white wine vinegar
1 to 2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup olive or canola oil
9 large ears corn, husks removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
6 scallions, green and pale green parts only, thinly sliced
1/2 cup crumbled fresh farmer's cheese or feta cheese

Steps:

  • Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside.
  • Heat a grill to medium high.
  • Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
  • Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately.

SEARED SEA SCALLOPS WITH LEMONGRASS SAUCE AND BASIL, MINT AND CILANTRO SALAD



Seared Sea Scallops with Lemongrass Sauce and Basil, Mint and Cilantro Salad image

Provided by Anita Lo

Categories     Tomato     Sauté     Mint     Basil     Scallop     White Wine     Healthy     Lemongrass     Cilantro     Self

Number Of Ingredients 16

2 teaspoons canola oil
1 onion, chopped
6 stalks lemongrass, dry leaves removed, stems pounded; cut into 3-inch lengths
4 cloves garlic, finely chopped
3 red Thai bird chiles, finely chopped (found in grocery stores' Asian section)
2 cups dry white wine
1 can (28 ounce) whole tomatoes, plus juice
Salad:
1/2 cup Thai basil
1/2 cup fresh mint
1/2 cup cilantro sprigs
Juice from 1/2 lime
2 teaspoon canola oil
Scallops:
24 jumbo sea scallops
1 tablespoon canola oil

Steps:

  • Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.
  • For Salad:
  • Toss all ingredients in a bowl; season with salt and pepper.
  • For Scallops:
  • Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat. Divide scallops and sauce among 8 bowls and top with salad.

CILANTRO-AND-MINT SALAD



Cilantro-and-Mint Salad image

It's not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It's a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

Provided by Sam Sifton

Categories     salads and dressings, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups cilantro leaves
1 cup flat-leaf parsley leaves
1 cup mint leaves
1 cup arugula leaves
2 cups mâche or other soft lettuce leaves
Kosher salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes
3 tablespoons lime juice, or to taste
2 tablespoons olive oil, or to taste

Steps:

  • Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)
  • When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 0 grams

FRESH MINT AND CILANTRO MELON SALAD



Fresh Mint and Cilantro Melon Salad image

All the fresh greens of the herbs and melon of this easy side dish are refreshing to both the eye and the palate! The melon can be chopped bite-sized to be a salad or side, or smaller to be used as a relish or condiment. This dish is also great for a change of pace on the brunch buffet! This works well also with Crenshaw melon.

Provided by Menealeous' Daughter

Categories     Salad     Fruit Salad Recipes

Time 2h15m

Yield 10

Number Of Ingredients 5

4 cups 1-inch chunks honeydew
1 tablespoon fresh lime juice
3 tablespoons chopped cilantro leaves and stems
⅓ cup chopped fresh mint leaves
white sugar to taste

Steps:

  • Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.

Nutrition Facts : Calories 26.7 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 13.2 mg, Sugar 5.9 g

BEET SALAD WITH LEMON, CILANTRO AND MINT



Beet Salad With Lemon, Cilantro and Mint image

Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets.

Provided by Chef Kate

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beets, roasted and peeled
1 lemon
2 tablespoons red onions, finely diced
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped
1/2 teaspoon ground coriander
salt and pepper
6 tablespoons extra virgin olive oil
3 -4 cups salad greens (such as spinach, frisee and or or red leaf lettuce)
1/4 cup oil-cured black olive

Steps:

  • Cut the beets into quarters or sixths.
  • Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.
  • Taste the dressing on a beet and correct the seasonings if needed.
  • Toss the beets with enough dressing to coat lightly.
  • Toss the greens with the remaining dressing and arrange them on salad plates.
  • Add the beets and olives and serve.

GRILLED SQUID AND PLUM SALAD WITH CILANTRO, MINT, AND PEANUTS



Grilled Squid and Plum Salad with Cilantro, Mint, and Peanuts image

Categories     Salad     Fruit     Nut     Shellfish     Plum     Mint     Peanut     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 18

3 tablespoons fresh lime juice, or to taste
2 1/2 tablespoons seasoned rice vinegar
1 tablespoon sugar, or to taste
4 teaspoons Asian sesame oil
1 teaspoon Asian chile paste
3/4 teaspoon salt
1 lb cleaned small squid
1 teaspoon vegetable oil
1/4 teaspoon black pepper
4 firm-ripe medium plums (1 1/4 lb), halved lengthwise, pitted, and each half cut into sixths
3/4 lb Napa cabbage, thinly sliced crosswise (4 cups)
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
1/4 cup thinly sliced scallion
1/2 cup coarsely chopped salted peanuts
Accompaniment: lime wedges
Special Equipment
a well-seasoned ridged grill pan

Steps:

  • Whisk together lime juice, vinegar, sugar, sesame oil, chile paste, and 1/4 teaspoon salt.
  • Cut squid bodies open to make flat pieces and, holding knife almost parallel to work surface (at a 30-degree angle), score inner side of flattened squid in a crosshatch pattern (do not cut all the way through). Pat squid bodies and tentacles dry and toss with vegetable oil, 1/4 teaspoon salt, and pepper.
  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill squid bodies, in batches if necessary, crosshatch sides down first, turning once, until just cooked through (squid will curl up as it cooks), about 2 minutes. Transfer to a cutting board as grilled and keep warm, covered. Grill tentacles in same manner. Cut squid bodies crosswise into 1-inch pieces.
  • Grill plums, in batches if necessary, turning once, until grill marks appear, about 2 minutes. Transfer as grilled to a bowl.
  • Toss cabbage with cilantro, mint, scallion, 1/4 cup peanuts, half of dressing, and remaining 1/4 teaspoon salt. Mound salad on plates and top with squid and plums. Drizzle with dressing to taste and sprinkle with remaining 1/4 cup peanuts.

GRILLED PORK AND NOODLE SALAD WITH BASIL, CILANTRO, AND MINT



Grilled Pork and Noodle Salad with Basil, Cilantro, and Mint image

Spicy pork tenderloin gets tossed with delicate rice vermicelli anda medley of fresh herbs in this noodle salad, which is satisfyingyet surprisingly light.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 15

2 teaspoons sambal oelek (Asian chili paste)
3 tablespoons plus 2 teaspoons nam pla (Asian fish sauce)
1 tablespoon plus 1 teaspoon safflower oil
1 pork tenderloin (about 14 ounces), trimmed
1/4 cup fresh lime juice (from 2 limes)
3 tablespoons sugar
1 tablespoon finely chopped fresh red Thai chile
5 ounces rice vermicelli
2 cucumbers, preferably Persian, very thinly sliced lengthwise, preferably on a mandoline
1/2 large carrot, peeled and cut into matchsticks
1 small shallot, very thinly sliced lengthwise (about 1/4 cup)
1/3 cup coarsely chopped fresh cilantro
1/3 cup coarsely chopped fresh mint
1/3 cup coarsely chopped fresh basil
Garnish: cilantro, mint, and basil sprigs

Steps:

  • Rub sambal oelek, 2 teaspoons nam pla, and 1 teaspoon oil over pork to coat completely. Let marinate in refrigerator, covered, for at least 1 hour.
  • Heat grill to high. Grill pork, rotating often, until charred on all sides and an instant-read thermometer inserted into the center reaches 140 degrees, about 20 minutes. Transfer to a platter, and tent with foil. Let rest for 10 minutes.
  • Meanwhile, whisk together remaining 3 tablespoons nam pla and tablespoon safflower oil, the lime juice, sugar, and chile in a large bowl until sugar dissolves.
  • Bring a large pot of water to a boil. Cook noodles according to package instructions until al dente. Drain, and rinse under cold water. Drain very well, and add to bowl with sauce.
  • Thinly slice pork on the bias, and add to bowl along with cucumbers, carrot, shallot, and chopped herbs. Toss well to coat, and arrange on a platter. Garnish with herb sprigs.

CRISPY SQUID AND STONE CRAB SALAD WITH RED PEPPER-MANGO VINAIGRETTE, MINT, CILANTRO AND CHERRY PEPPERS



Crispy Squid and Stone Crab Salad with Red Pepper-Mango Vinaigrette, Mint, Cilantro and Cherry Peppers image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

1 large ripe mango, peeled, pitted and coarsely chopped
1 small roasted red pepper, peeled, seeded and chopped
Juice of 2 fresh limes
3 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped
1 to 2 teaspoon chipotle pepper puree (depending on how spicy you like)
1/2 cup canola oil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro leaves
Honey, to taste
Salt and freshly ground pepper
Peanut oil
1 1/2 cups rice flour
1 1/2 to 1 3/4 cups cold water
Salt and freshly ground black pepper
3/4 pound baby squid, cut into rings
1 1/2 pounds stone crab claws, meat removed and chopped
1/2 pound micro greens
1/4 pound watercress
1 head frisee
4 whole cherry peppers, jarred in vinegar, drained and thinly sliced
Cilantro leaves, for garnish
Chopped fresh mint, for garnish

Steps:

  • For the vinaigrette: Place all ingredients in a blender and process until smooth; season with honey, salt and pepper to taste.
  • For the crab and squid salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
  • Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter; if it is too thick add more water a few tablespoons at a time. Then season with salt and pepper.
  • Season squid and crab with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate and season immediately with salt. Repeat with the remaining squid and crab, dipping into the batter then frying in batches.
  • Place the greens in a bowl and drizzle with about 1/4 cup of the mango-red pepper vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and crab around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with cilantro leaves and chopped mint.

THAI GROUND-PORK SALAD WITH MINT AND CILANTRO



THAI GROUND-PORK SALAD WITH MINT AND CILANTRO image

Categories     Pork     Healthy     Boil

Yield 4 servings

Number Of Ingredients 9

1 bunch fresh cilantro with roots
1 bunch fresh mint
1/2 small head white or green cabbage (about 1 pound)
2 small shallots
10 ounces lean ground pork
3 to 4 tablespoons fresh lime juice
2 tablespoons bread crumbs
1 to 2 tablespoons Asian fish sauce (preferably naam pla)
1/8 teaspoon cayenne

Steps:

  • Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise. In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste. Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat. Each serving about 215 calories and 12 grams fat. Serves 4 as part of a Thai menu. Gourmet Low Fat & Delicious June 1999

CUCUMBER AND TOMATO SALAD WITH CILANTRO AND MINT



Cucumber and Tomato Salad With Cilantro and Mint image

Greater Los Angeles is a collection of not just smaller cities but also exotic populations. Among those cities is Glendale (not so small: it would be the second-most-populous city in New England), a center of the Armenian diaspora and home to one of the world's largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013.

Provided by Mark Bittman

Categories     quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 ripe tomatoes, chopped
4 Persian cucumbers, chopped
1/2 small white onion, chopped
2 tablespoons chopped purple or green basil
1 tablespoon chopped cilantro
1/2 teaspoon dried mint
1/2 teaspoon crushed red chili powder (or ancho chile powder)
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon olive oil

Steps:

  • Combine all of the ingredients in a bowl; toss, and serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 309 milligrams, Sugar 5 grams

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