Coriander Salad Food
CHINESE CORIANDER SALAD
Easy Chinese style coriander and red onion salad.
Provided by Elaine
Categories Salad
Time 20m
Number Of Ingredients 9
Steps:
- Wash coriander cut into small sections.
- Place coriander with shredded red onion in a salad bowl.
- Add all the seasonings in and mix well. Wait for several minutes and top with some red oil for decoration before serving.
Nutrition Facts : Calories 167 kcal, Carbohydrate 7 g, Protein 3 g, Fat 14 g, SaturatedFat 1 g, Sodium 2009 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TOMATO, CUCUMBER & CORIANDER SALAD
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 15m
Number Of Ingredients 4
Steps:
- Mix together the tomatoes, cucumber, red onion, and chopped coriander, but don't season until just before serving
Nutrition Facts : Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
CARROT SALAD WITH CUMIN AND CORIANDER
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
- To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
CORIANDER PASTA SALAD
If I could only eat one thing for the rest of my life, this would be it! It's so good, i make it whenever i go to barbeques or dinners and it's always popular (i'm usually first in line!). This recipe does make a lot (as a side), so if you're just making it for your family feel free to reduce it by a half or two-thirds, otherwise you may be eating it for the next week!
Provided by Hayley_11
Categories < 30 Mins
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to the boil and cook pasta according to the packet directions. Drain and allow to cool.
- When the pasta has cooled, place into a large bowl and add the sundried tomatoes, mushrooms, spring onions, capsicum and pine nuts. Mix well to combine.
- To make the dressing, place the extra pine nuts, parmesan, garlic and pepper to taste into the bowl of a food processor. Blend until it forms a paste.
- Add the coriander to the food processor and blend until all the ingredients form a pesto.
- Add the mayonnaise to the food processor and blend until combined, forming a creamy, pale green dressing (try to avoid blending the mayonnaise for too long as it may cause it to separate).
- Add the dressing to the pasta salad (you may not need all of it as it does make a fair bit, adjust as necessary to suit your tastes) and mix thoroughly.
Nutrition Facts : Calories 358.1, Fat 14.8, SaturatedFat 2.5, Cholesterol 10.5, Sodium 304.6, Carbohydrate 46.9, Fiber 2.6, Sugar 4.3, Protein 10.6
SPICED CUCUMBER & CORIANDER SALAD
This crunchy side salad is packed with fresh textures and zingy flavours. Serve alongside spicy, Asian-style mains
Provided by James Martin
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Combine the chilli, ginger and its juice, lime zest and juice, and olive oil in a large bowl. Use a vegetable peeler to peel the cucumber into ribbons, discarding the central seedy part. Toss through the chilli dressing along with the salad leaves, coriander and mint. Serve immediately.
Nutrition Facts : Calories 126 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
SHRIMP CORIANDER SALAD
Make and share this Shrimp Coriander Salad recipe from Food.com.
Provided by DailyInspiration
Categories Weeknight
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine and mix shrimp, tomatoes, avocados, green chilies, celery and coriander leaves.
- Quickly mix oil, sugar, salt and lime juice and pour over shrimp mixture (do this quickly so avocados will not darken). Toss together and chill. Serve on a bed of lettuce.
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